The PAPPALARDO extra-virgin olive oil is obtained from the first pressing of selected olives, hand-picked when they are perfectly ripe.
The company uses two varieties of olives, typical of the Bari area: the “Cima di Bitonto” also called Ogliarola or local and the “Coratina.” The olives are smashed immediately after harvesting using granite mill stones made in Monte Rosa.
The wise combination of these two varieties of olives results in the delicate, fruity and tasty Pappalardo oil.
The company owns its certified oil mill, which is up to code. It is equipped with the latest modern technologies, both for the oil production and for the labelling and packaging. It is also licensed to supply products with personalized labels.
Extra – virgin olive oil:
in square bottles (0.1 lt, 0.25 lt, 0.75 lt) and in tins (1, 3 and 5 liters).
Flavoured oils: garlic, lemon, mandarin, chili pepper, rosemary and sage.
Home made pasta: Orecchiette, Capunti and Maccheroni
Superfine refined flour
Shelf life: 18 months
Annual production: 60.000 lt
Export Countries: Ireland, Switzerland and Europe
THE BENEFITS OF EXTRA VIRGIN OLIVE OIL
As a pillar of the Mediterranean Diet, a daily consumption of extra-virgin olive oil reduces LDL cholesterol, or “bad cholesterol”, and increases the percentile of “good” cholesterol.
It reduces by about 30% the risk of heart attack and it lowers blood pressure.
It lowers the risk of a stroke by 41%!
Due to their antioxidant properties, the polyphenols and the vitamin E contained in extra-virgin olive oil help prevent arteriosclerosis and slow down cell aging.
It also lowers the risk of cancer, especially breast cancer.
The number of deaths caused by cancer is higher in northern Europe than in the Mediterranean countries, where more oil is consumed.
Nutritional value of 100 g of extra virgin olive-oil
Energy: 899 KcaL
Edible part: 100%
Carbohydrates: 0 g