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TyPuglia Olive Oil

TyPuglia Olive Oil

The queen of Apulian olive oils.

Elia Pellegrino’s olive oil estate in Puglia, the ankle of Italy’s boot, is a big, brawny, rambling plot of land a couple dozen miles from the Adriatic Sea. The olive trees are the handsome old variety, gnarled specimens that artists prefer to draw. The olive oil he makes is totally in sync with the scenery. Fruity, spicy, bold—these have been words I’ve used to describe the La Spineta and Petraia oils we’ve carried for almost two decades. 

TyPuglia extra virgin olive oil is that and then some. It’s made entirely from coratina olives, which Elia calls “the queen of Apulian olives.” Another olive oil maker I know, Marina Colonna, calls them “the fixer,” since she feels they can turn bad olive oil good and good olive oil great. They’re a coveted varietal for making peppery powerful oils, which is what you’re going to get with this. It’s a condiment that can stand up to beans, pasta, red meats. Elia enjoys it on a slab of farm bread topped with fresh smashed tomatoes, sea salt, and a glistening coat of TyPuglia. 

TyPuglia is made in a limited edition tomato red ceramic bottle, hand crafted in the studio of Elia’s friend, Michele Cataldo, in the nearby town of Terlizzi. The bottle is reusable—being ceramic, it keeps all light out, which is the best way to store oil. Let me tell you, it’s gorgeous.

Extra virgin olive oil
Coratina olives
Rustic & fruity flavors

TyPuglia Olive Oil

O-TYP 500 ml
Original Price Current Price $45
ON VACATION
Returning June 2022

More to learn

Illustration of an olive oil bottle

How to store olive oil

As a very flexible rule, extra virgin olive oil can be stored for about a year. Keep it in a relatively cool, dark place. Heat and light are enemies, so stay away from window sills and stove sides. There’s no need to refrigerate, in fact, we recommend you avoid it.

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Illustration of a person with a basket of freshly picked olives balanced on their shoulder.

How do you know your olive oil is the real deal?

Every couple years it seems a big news story breaks about the dangers of adulterated extra virgin olive oil. The oils in these stories invariably from producers who are blending olives from many sources. They’re mixing less expensive oils in, ones that are possibly not from the region they say they are, possibly not extra […]

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