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The farm Chiancarella is from generations in the sector of the olive’s production. His objective is to reach more and more an elevated quality reducing at the maximum the chemical substances use, following ancient workmanships and techniques of cultivation to get a refined product with high quality and absolute genuineness, with the soft taste and slightly yielded and green-yellow colour.
The our extra-virgin olive -oil is not filtered for leaving unaltered his healthy properties, his organoleptic characteristics, maintaining his whole fragrance , of the just broken olives, unchanged. Therefore, a possible residue in the bottle doesn't jeopardize the goodness of the product, but, the contrary exalts it.
The Chiancarella’s extra-virgin olive-oil is the ideal completion for all the dishes of the Mediterranean kitchen. His raw use with “bruschette” (toasted-bred) and salads, exalts the perfume and u can enjoy his almond’s fragrance.
The feeding is one of the fundamental bases of the life and one more correct knowledge of it can help people to live better and for a longer time.
Extract D.O.P (Original Protected Denomination)
The D.O.P. trade-mark named “Collina in Brindisi” has to be get from the following varieties olives: “Ogliarola” at least 70%, “Cellina of Nardò”, “Coratina”, “Frantoio”, “Leccino”, Picholine and other varieties on the local territory, alone or jointly, for 30%. The production’s zone includes the Brindisi’s land with the following municipalities: “Carovigno”, “Ceglie Messapica”, “Cisternino”, “Fasano”, “Ostuni”, ”S.Michele Salentino”, “S.Vito dei Normanni”, “Villa Castelli”. The plant-protection’s defence of the olive-threes must be effected with to the formalities of the respect and the ecosystem equilibrium. The olives’ harvest must have effected within December 31 and exclusively directly from the plant with mechanics or “one by one” handle method. The olives have to be healthy, as well as they have to be stripped of anti-parasite residues because they are forbidden treatments gro und. The olives must have prepared in little or large plastic pierced cases in thin layers and then moved to the crusher, places in ventilated room, covered and wait 2 days before to work them. For the extraction of the oil, only mechanics and physical proceedings are admitted to produce oil that introduces as faithfully as possible the native peculiar characteristics of the fruit. During the working, the mixing doesn't have to overcome the 28°C degrees and the extraction has to happen with cold-system. The oil-productions and his package have to obligatorily happen within the respective production’s municipalities zones.
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