Production From Our Trees to Your Table
Our olives are picked by hand at the peak of ripeness, then rushed to the local mill on Viale Aldo Moro — cold-pressed using only traditional, mechanical methods.
No chemicals.
No shortcuts.
Just olives, passion, and patience.
The history of great olive oil
Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC
Olive trees were planted in the entire Mediterranean basin during evolution of the Roman republic and empire. According to the historian Pliny, Italy had excellent olive oil at reasonable prices by the first century AD, the best in the Mediterranean, he maintained.
Here at Bello Puro, we work hard to mirror Pliny’s findings.
We grow three beloved varieties
Blended together, they create a rich green oil with deep flavour — perfect for dipping fresh bread, finishing pasta, or simply tasting by the spoon.
When we say single estate, we mean it.
Every drop of oil comes from our land, our hands, and our hearts.
Coratina
Bold and peppery
Provenzale
Smooth and delicate
Ogliarola
Floral and fruity
This is where great olive oil comes from
The Oleificio (oil mill) in Viale Aldo Moro, Chieuti is where we bring our olives to be pressed. The dominant olives grown here are Coratina, Provenzale, and Ogliarola varieties.
The olive oil itself is contained in lipovacuoli of cells of the mesocarp (pulp) of the olives. The process consists of extracting the liquid from the pulp of the milled olives, the separation of fractions solid and the separation of the oil from the aqueous.
The virgin olive oil can be clearly distinguished from other oils by two criteria: the raw material, represented by using only the the pulp of olives and the extraction method, represented by use of purely mechanical processes. The extraction of virgin oil only uses crushing, and mechanical treatment of the emulsion with pressure, centrifugation, decanting, and filtration.
extra virgin oil
Our single estate extra virgin olive oil has now arrived from Italy. Pressed in October 2015, this years harvest has again yielded an exceptional oil, deep green in colour rich with great flavours and a smooth texture.
Our extra virgin olive oil is supplied in plain glass bottles for domestic use and larger containers for restaurant purchases. Please contact us for details if you are interested in purchasing some.
