Frantoio Congedi’s extra virgin olive oil: a Salento excellence recognized by Slow Food.

The enchanting region of Salento, located in beautiful Puglia, is famous for its production of extra virgin olive oil, considered the best oil in Italy. Prominent among Salento’s excellences is the oil from Frantoio Congedi, which has been producing extra virgin olive oil since 1917 and is distinguished by its unmistakable flavor and attention to quality. This award-winning oil in Italy has won prestigious accolades, including inclusion in the Gambero Rosso Guide and support from Slow Food, two authoritative entities in the global culinary scene. Let’s find out together why Frantoio Congedi’s oil is considered the best Italian oil.

An origin rich in history and tradition:

Frantoio Congedi’s extra virgin olive oil is produced in a land rich in thousands of years of history and ancient traditions related to olive growing. The olives used for production come from centuries-old trees that grow in the hills bathed by the Adriatic sea breeze, creating a unique environment that gives the product the very essence of Italy.

Prestigious awards:

Slow Food, an international association committed to promoting traditional and sustainable food products, has endorsed Frantoio Congedi‘s oil, recognizing its cultural and gastronomic value. There is no doubt that this extra virgin olive oil is one of the best oils in Italy.

Unique organoleptic characteristics:

Frantoio Congedi ‘s extra virgin olive oil is characterized by a rich and complex taste that makes it the best Italian oil. The olives used in its production are carefully selected and hand-picked, ensuring the highest quality of raw materials. The result is an oil with a deep golden color and fruity aroma, with hints of freshly cut grass and notes of almonds. The taste is balanced, with a slight spicy aftertaste that lends personality to any dish. Frantoio Congedi oil is a real treat for the palate.

Sustainability and commitment to the earth:

The oil production of Frantoio Congedi takes place with respect for the environment and the agricultural tradition of Salento. Olive growers adopt sustainable practices, such as: safeguarding bees by encouraging grassing between the rows, the entire energy needs are covered by photovoltaics, drip irrigation increased efficiency and decreased water waste, and by-products reused to produce energy and for fertigation. All this is to ensure less waste, more sustainability and more quality oil.