The farm grows over time in tandem with the hydraulic one to count about 65 hectares of olive and almond groves that stand out against the landscape north of Bari. 2015 marks the turning point. It is finally decided to honor the memory of Mario, who lays the first stone of what will be the De Palma farm and to complete his project and present themselves directly on the national and international market with a product of excellence.

The olives are harvested between October and November and pressed in the immediate following hours. The system used allows processing at a controlled temperature between 19 ° / 20 °. The management of oxygen at the entrance to the malaxers characterizes their processing and is a very important factor for the formation of lipoxygenase and therefore of aromas.

The processing of the “kneader” does not exceed 8/10 minutes to allow the product to express its uniqueness and its characteristics to the maximum.

Azienda De Palma has achieved the fundamental certifications that attest to its commitment to bringing organic products to the table that meet all the criteria, olive and almond cultivation, harvesting, processing of raw materials and packaging, valid for obtaining official certifications.

Olives, extra virgin olive oil as well as Filippo Cea almonds obtained the BioAgriCert certification in 2015, which certifies the products of the De Palma farm as organic.

BIO CORATINA EXTRA VIRGIN

Olive varieties: Coratina
Harvest: October – November; mechanical, at the right veraison with squeezing within 24 hours.
Certifications: Bioagricert – IT BIO 007D19R
Extraction: Cold
Region: Toritto (BA) – Palo del colle (BA), Puglia
Color: golden yellow with slight green tones
Aroma: nuances of artichoke and wild thistle, chicory and lettuce. Strong bitter and spicy, but balanced.
Flavors: On the palate it is endowed with a large vegetable charge.
Suitable with bruschetta with tomato, artichoke salads, roasted radicchio, legume soups, first courses with sausage, red meats and baked game, aged hard cheeses.

FUSION EXTRA VIRGIN

Olive varieties: Ogliarola, Leccino and Frantoio
Harvest: October – November; mechanical, at the right veraison with squeezing within 24 hours.
Certifications: Bioagricert – IT BIO 007D19R
Extraction: Cold
Region: Toritto (BA) – Palo del Colle (BA), Puglia
Color: golden yellow with slight green tones
Aroma: Light fruity
Flavors: On the palate it has a sweet taste and a pleasant spicy final spark.
Suitable with salads, tomatoes, fish, white meats and goat cheese.