Peranzana Olive: Tradition, Taste, and Innovation in Pugliese Olive Growing

Welcome to the fascinating world of the Peranzana Olive, a true treasure of Pugliese agriculture, combining history, taste, and innovation. Let’s discover together how this unique variety has become a symbol of northern Puglia, a region rich in history and traditions.

The Provençal Origin of the Peranzana Olive

The Peranzana Olive, a treasure of Pugliese agriculture, has roots that sink into distant Provence, France. This unique variety was introduced to the fertile land of Puglia in the 18th century, thanks to the intuition and innovation of the noble de Sangro family.

Raimondo di Sangro: A Pioneer in Olive Growing

Raimondo di Sangro, a distinguished figure of his time, known as the Prince of San Severo and Duke of Torremaggiore, was the pioneer of this important agricultural transfer.

Impact of the de Sangro Family on Pugliese Agriculture

Raimondo di Sangro’s decision to bring the Peranzana Olive to his vast estates was not just a simple act of importing a new crop, but represented a radical change in the agricultural approach of the region.

Innovation and Tradition in the Cultivation of the Peranzana Olive

With his forward-looking vision, Raimondo not only introduced a new variety of olive but also inaugurated an era of innovations in the field of olive growing. This move had a profound and lasting impact on Pugliese agriculture, forever changing the agricultural landscape of the region.

Noble Legacy and Influence of the de Sangro Family

The de Sangro family, one of the most influential and respected of the time, had kinship ties with the royal houses of the Bourbons of Spain and France, as well as with the Dukes of Burgundy.

The Peranzana Olive as a Symbol of Quality and Excellence

Under the guidance of Raimondo di Sangro, the cultivation of the Peranzana Olive was not limited to a mere agricultural experiment but became a significant enterprise contributing greatly to the economy of northern Puglia.

The Success and Resilience of the Peranzana Olive in Puglia

The Peranzana variety quickly adapted to the Mediterranean climate and fertile soil of Puglia, showing exceptional resilience and versatility.

A Legacy Preserved and Celebrated

Today, the Peranzana Olive is considered one of the most prized and distinctive varieties, a symbol of the olive-growing excellence of northern Puglia. Its history, infused with nobility, innovation, and tradition, continues to be celebrated by modern olive growers.

Peranzana Olive: A Treasure and Protagonist of Pugliese Agriculture

The Peranzana Olive, a jewel of Pugliese agriculture, represents an emblematic cultivar of northern Puglia. This prized olive variety finds its ideal habitat in the municipalities of San Paolo Civitate, Serracapriola, San Severo, and Torremaggiore, extending marginally also to the territories of Apricena, Poggio Imperiale, Serracapriola, and Lucera. Its presence in these areas testifies to the adaptability and resilience of this unique variety.

Significant Data

The cultivation of the Peranzana Olive extends over an area of about 10,000 hectares, managed by over 6,700 olive companies. Each company, on average, cares for about 1.5 hectares of land, totaling about 6.8 million Peranzana Olive plants. This immense agricultural effort leads to an average annual production of 250,000 quintals of olives for oil production and 30,000 quintals of table olives, highlighting the crucial role that Peranzana plays in the regional olive industry.

Recognition as a “Traditional Product”

The quality and importance of the Peranzana Olive have not gone unnoticed. Recently, the Peranzana table olive received the prestigious recognition of a “Traditional Product”. With Decree No. 8663 of 05/06/2009, the Department of Economic and Rural Development Policies of the Ministry of Agricultural, Food, and Forestry Policies included the Torremaggiore Peranzana table olive in the National List of Traditional Agri-food Products. This inclusion, which comprises 220 traditional Pugliese products, was published in the Official Gazette No. 149 of 30/06/09.

The designation of a product as “Traditional” follows the criteria established by D.M. 350/1999, which requires that the methods of processing, preservation, and maturation are established over time for at least 25 years, homogeneous throughout the territory concerned, and based on traditional rules. This recognition underlines the cultural, historical, and gastronomic value of the Peranzana Olive, making it a symbol of the agricultural and culinary heritage of Puglia.

Unique Characteristics: The Dual Aptitude of the Peranzana Olive

One of the most remarkable peculiarities of the Peranzana Olive is its extraordinary dual aptitude. This variety stands out distinctly in the olive-growing landscape for its exceptional versatility, being highly appreciated both for the production of high-quality extra virgin olive oil and for the creation of exquisite table olives.

The Peranzana Olive in the Production of Extra Virgin Olive Oil

In oil production, Peranzana olives are renowned for their unique aromatic profile, contributing to an extra virgin oil with fruity notes, balanced and a pleasant complexity of flavors. The oil obtained is known for its balance between bitterness and spiciness, with an aroma reminiscent of fresh fruits. These characteristics make it ideal for a variety of culinary uses, enhancing both simple and refined dishes.

The Peranzana Olive as Table Olives

When used as table olives, the Peranzana shows another side of their versatility. These olives are characterized by their firm and tasty flesh, with a perfect balance of flavor that makes them irresistible as a snack or as part of refined appetizers. Their texture and distinctive taste also make them suitable for use in salads, gourmet dishes, and as accompaniments to cocktails and beverages.

Added Value for Olive Growers

This dual aptitude of the Peranzana Olive represents a significant added value for the region’s olive growers. The ability to produce both high-quality oil and delicious table olives from a single variety greatly increases the economic and commercial value of the crops. In addition, it offers growers more flexibility in responding to the varied demands of the market, being able to alternate or combine production based on consumption trends and seasonal needs. The Peranzana, therefore, is not only a jewel of the Pugliese agricultural heritage but also a symbol of innovation and sustainability in modern olive growing, adapting elegantly to both the table and bottles of extra virgin olive oil.

Olives in Brine: Tradition and Taste in the Art of De-bittering

In the rich olive-growing tradition of our area, Peranzana Olives are carefully preserved following the ancient method of brining. This centuries-old technique not only preserves but enhances the characteristic and rich flavor of the olives, turning them into a delicious and unmistakable condiment or snack. The brine, in fact, acts gently on the olives, balancing their natural astringency and revealing their fullness of taste. The result is a versatile product, perfect for enriching a wide range of dishes, from a simple snack to more elaborate culinary assortments.

Innovation in Tradition: The Use of Sea Water in the Preservation of Peranzana Olives

Our company stands out in the art of olive preservation, adopting an innovative and sustainable approach: the use of seawater in the processing of Peranzana Olives. This choice not only respects tradition but introduces a distinctive element that enriches the final product.

A Unique Aromatic Profile

The use of seawater in the brine gives the Peranzana Olives a more intense aromatic profile and a richer flavor compared to the traditional brining process. This unique characteristic derives from the natural composition of seawater, which includes a variety of essential minerals.

Reduced Sodium Chloride Content

Unlike classic brine, seawater contains a lower concentration of sodium chloride. This aspect makes our olives not only healthier but also more pleasant to the palate, with a balanced saltiness that enhances their natural taste without overpowering it.

Enrichment with Calcium and Potassium

Natural seawater is rich in calcium and potassium, two minerals known for their nutritional benefits. These elements transfer to the olives during the brining process, increasing their nutritional value and offering a more complex and satisfying taste.

A Refined Taste Experience

Our Peranzana Olives in seawater offer a unique taste experience, combining olive-growing tradition with an innovative touch. This choice not only improves the organoleptic properties of the olives but also contributes to a richer and more balanced nutritional profile.

Don’t miss the chance to try these culinary delights! Our Peranzana Olives preserved in seawater are available for immediate purchase. Experience a unique flavor and enrich your dishes with a touch of olive excellence.

Order now and be surprised by an authentic and innovative taste that only our company can offer you!