OUR EXTRA VIRGIN OLIVE OIL
The Peranzana is a medium sized olive that produces a green-golden oil low in acidity, with a balanced flavor, allowing it to be consumed immediately following its extraction. Our EVOO is unfiltered in order to preserve all of it's beneficial compounds and high level of quality. The results are grassy, fruity flavors, but with an added intense and spicy kick. It has a distinct floral scent and a great balance of fresh flavor, along with hints of artichoke, almond and tomato.
Though stunning at first for some to adjust to, the bitter burn in the back of the throat is due to the high phenolic content which is where most of the oil's health benefits come from. These polyphenols are essential to enjoying the anti-inflammatory and antioxidant properties of the Mediterranean diet. After harvest, we quickly press the olives at a modern mill, to minimize oxidation and maintain a higher level of phenols.
Our oil is usually used as a finishing oil, but can also be used for cooking, whether it be sautéing, grilling, roasting, baking and even at a higher temperature for frying. This is because it is very stable and therefore, it also lasts much longer than most unfiltered oils. There is no better oil for use in salads, on bruschetta, and as a marinade, whether it be for steak or fish. It's also great for pasta, sauces, and you can even use it in soups! It is even proven that sautéing vegetables with EVOO makes the nutrients more bioavailable.
This oil is left unfiltered which may cause it to be very cloudy and have residue, but also have a stronger and more distinct taste. This is not only normal, but extremely beneficial due to many of the healthy compounds that remain without the filtering process. It is loaded with vitamins, monosaturated fatty acids, phytosterols, polyphenols and antioxidants, and is rich in oleic acid, tocopherol, Vitamin E, carotenes and other healthy compounds, You can learn more by researching how olive oil is related to the positive health benefits listed below.
PRODUCTION PROCESS
I. Cultivation
II. Harvest
III. Milling
IV. Extraction
V. First Cold-Pressed
VI. Bottled

RESEARCH HEALTH BENEFITS AND EVOO
EXTRA VIRGIN
OLIVE OIL
YOU CAN TRUST
FREQUENTLY ASKED QUESTIONS
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Why Peranzana?
The Peranzana is a strong, but balanced EVOO with great flavor that works for almost anything. It also has a very high content of beneficial compounds that can be matched by few other olives. -
What's the difference between other Peranzana EVOO and ZIO SAVINO'S?
We source our olives from a town that was the first in Italy to grow this varietal and has the optimal environment for them to thrive. For nearly 1000 years the trees have grown here and they have taken to the terroir, which can not be replicated, as farmers from generation to generation have perfected the soil for the needs of these specific trees. This is the original Peranzana, and is bottled in the best containers to preserve EVOO. The entire process is also monitored by us, a small family business, from harvest at the family farm. -
What is the difference between filtered and unfiltered olive oil?
Unfiltered EVOO is richer in minerals, antioxidants, aroma and flavor. The color is more of a cloudy, bright green. Most olive oil is filtered to extend the shelf life. Residue from the olive is normal and is locally known as "The Mother of the Olive." DO NOT SHAKE! -
Why buy ceramic and metal containers?
Ceramic isn't only an Apulian tradition, but is also very effective at keeping out light, air and heat, due to its thick walls and color. The metal tins are also great at keeping out light, but are best to use for refilling your cruet or bottle. It's proven that after just 8 hours exposed to light, EVOO in glass bottles can become damaged, losing flavor, color and odor. However you can also rinse a wine bottle to use for refilling EVOO due to it's tint! -
Why buy a monocultivar?
Like other products, such as wine, you should often enjoy varietals on their own as you have more of an ability to appreicate what you're consuming. -
What does first cold pressed mean?
This is simply the process in which EVOO is made. All extra virgin olive oils are first cold pressed even if the label doesn't say it! Our olives are crushed only one time and at a temperature during processing which does not exceed 80 degrees, as to preserve the quality of the oil. -
What is the smoke point of EVOO?
The smoke point of true, high quality extra virgin olive oil like ours is over 400F. -
Why choose EVOO over butter?
It's been said that Peranzana EVOO is the best oil to replace butter due to its flavor. EVOO is also a much healthier option. It has less saturated fats, no dietary cholesterol and a load of other benefits! (1 cup butter = 3/4 cup evoo) -
What is the burn/kick I feel in my throat from the EVOO?
Our throat and nose molecules are extra sensitive to olive oil so your sensors are simply experiencing all of these beneficial compounds! This flavor profile is also something very specific to our varietal, la Peranzana, and our region, Puglia. Many producers around the world have started to harvest olives too early, making oil in October in order to simulate this effect, however it's a more unpleasant burn and an early harvest takes away from the overall flavor profile. This is not ideal. Our olives are only taken WHEN THEY ARE READY, in November, without the need to sacrifice quality because our olives already have a desirable flavor profile, from the moment it is pressed and for many, many years after.