The olives used for the production of Intini extra virgin olive oils come entirely from the area of Alberobello and Valle d’Itria, at an altitude of 400mt above sea level. The varieties used are: OLIVASTRA-CIMA di MOLA, PICHOLINE, CORATINA AND LECCINO, all hand-picked, transported in crates and processed in 24h. The calcareous-clay soil and a thermal excursion typical of the hilly landscape give our oils a very low acidity and an important phenolic charge.
Intini 100% italian oil
The best tastes have deep roots
Intini oil-mill was built up in 1928 in Alberobello in the Murgia (Bari) area. Since then, the willing to offer a higher quality olive oil grew constantly together with the mastery. Thanks to the continuous research and the updated market situation, together with his innovative studies in the oil production area, Pietro Intini ( oil taster expert) upgraded his company with the most advanced systems.
With an already existing traditional pressure system, lately the Intini oil-mill had provided two more continuous systems lines that allow to produce the oil in absence of oxygen, thanks to the nitrogen inerting throughout all the process. Very innovative the squeezing system that permits to obtain extra virgin oils even from pitted olives paste, with the result of an oil with more delicate taste and lower bitter and spicy notes. The conservation takes place in steel tanks located in rooms with controlled temperature. The last part of the process is the bottling system, always in absence of oxygen. By inhaling a small quantity of inert gas, the conservation of the oil is guaranteed.
So for all the above reasons, as well as for the accurate selection of the olives, the Intini oil is a high quality, natural product, as for the numerous rewards obtained and its competitive presence in the wine and food market of excellence.