It is an ancient variety of olives and has French origins, more precisely from Provence, hence the name “Provenzale”, then transformed in the various dialect passages into “Peranzana”. It was introduced in about 1700 in the territories of “Alto Tavoliere” by Raimondo De Sagro in Torremaggiore.

The plants, thanks to the ideal climate of this area of ​​northern Puglia, found their perfect home. Now there are 6,500 ha of Peranzana. The Peranzana

The fruit has an interesting polyphenolic charge, is medium in size and has a high pulp / stone ratio, a feature that makes it suitable for double use: as a succulent table olive and as a precious raw material for fine extra virgin oils. The yield expressed in liters of oil per quintal of olives is not very high (about 10-15 liters). The oil obtained is of the highest quality: it has a green color and very low acidity.

The slightly spicy taste and the very low acidity make it very balanced, perfect to be tasted raw. The slightly spicy taste and the very low acidity make it very balanced, perfect to be tasted raw.

The Peranzana has a tapered shape; to enhance its flavor with even greater intensity, the harvest during the olive veraison takes place in two different moments: half when they are green and half when they are black. The oil produced has a very low acidity and a slightly spicy taste, these characteristics make it very balanced if it is savored and tasted raw. It has a high content of chlorophyll and carotenoids, as well as a time of rancidification longer than other oils.