Slide Monocultivar Ogliarola
Extra Virgin Olive Oil
Monocultivar Ogliarola is the medium fruity extra virgin olive oil obtained only from this typical variety of Puglia, harvested during the first weeks of October and cold pressed within two hours.


This extra virgin is very pleasant, with notes of fresh almond, scents of jasmine and again harmonic scents of fresh almonds on the palate.

How to use it?

The elegant and soft taste, with slight bitterness and spiciness, makes Ogliarola the ideal ingredient to enhance appetizer dishes of meat or fish, shellfish, celery salads and fruit.

The extra virgin olive oil family

Since 1954 we take care of our olive trees. My family has been producing extra virgin olive oil from our own olives for over 60 years. Today we continue innovating this story through technological changes, but keeping firm the roots of Apulia's olive oil culture. Olio Guglielmi has an ever changing story.

100% italian product

We produce our olive oil in south Italy, in Puglia. 200 hectares of olive groves (more than 80.000 olive trees), from the harvest to the milling, we work every day for the creation of a genuinely superb extra virgin olive oil

How to taste the extra virgin olive oil?

How to taste the extra virgin olive oil?
Smell and Taste
Tasting of extra virgin olive oil is structured into two of five senses: Smell and Taste. Pour the oil in a common coffee cup. Cover it with one hand to trap the aromas inside while you warm it up with the other. Hold it, rub the cup for a minute or two. After that the oil has reached the right temperature to start the tasting. Now bring the nose closer to the glass by making slow, gentle, deep inspirations so as not to tire the sense of smell.
The Fruity
We can thus evaluate the first parameter: The fruity. Among the virtues of an oil, the main one is the fruity aroma: pleasant flavor reminiscent of smell and taste of the fresh, well ripe fruit, specific of extra virgin olive oils. Fruity is mainly given by the type of olive variety, the degree of ripeness and the geographical area of cultivation. Fruity can refer to vegetable notes, like artichoke, tomato, wild herbs, almond, apple, berries and more.
Taste and Kinestetic parameter
Gradually increase the intensity of air aspiration through the mouth until the oil is absorbed, getting first to the taste buds and then, by retro-nasal, with the olfactory bulb. We can now perceive the taste parameter (the bitterness) and the kinesthetic parameter (the spiciness). Bitterness and spiciness should not be considered defects of the oil. They rather represent the distinguishing characteristics of an excellent natural product.

You should also know...

It is best to consume extra virgin olive oil in the same year of production, although generally if store it well, it can be consumed within 18/24 months from the pressing. Extra virgin olive oil contains natural antioxidants, such as phenolic compounds and tocopherols, which protect it against rancidity, but when the time goes by, if we do not respect some preservation simple rules, their action fades or can be canceled.

First of all, we must keep the oil in cool, dry places, with non-excessive thermal excursions, and protect it from contact with air, light and heat. Contrary to common thinking, cold does not cause alterations to the product structure. The best containers are those made of stainless steel or dark glass. Beware of transparent glass containers and plastics.

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