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My name is Francesco Gaetano, and in 2002 I inherited twelve hectares of vineyard here in Puglia, in Giovinazzo, from my father Benedetto. From the outset, I perceived the charm exerted by the wonderful olive tree, and I imagined how to grow the business to establish a significant presence in the high-quality Extra Virgin olive oil market. The opportunity arose in 2009 with the approval of the ISMEA, for the project to take over my mother Rosa’s farm, which allowed me to expand cultivation not only in Oria but also in Francavilla Fontana, Ferrandina, and San Mauro Forte. From this diverse reality spanning the territories of Bari and Lucania, our oils are born, the result of passion and meticulous care for the health of olive trees and vines.


Giardino Arcieri extra virgin olive oil originates as a single-varietal oil from Maiatica olives (green label) grown in the company’s olive groves in the clayey hills of Ferrandina, known as the Calanchi, and on the lush hills of San Mauro Forte, in an absolutely healthy environment where the air and nature have a strong, intense, almost wild character.

Since 2020, Giardino Arcieri extra virgin olive oil has been enriched with a new orange label, marking the oil produced from olives in the company’s groves in Giovinazzo. Here, the predominant varieties are Ogliarola Barese, which produces a fairly delicate oil, and Coratina, which yields a very intense oil rich in polyphenols. From the blend of these olive varieties arises Giardino Arcieri extra virgin olive oil with the orange label, a blend of Ogliarola/Coratina with proportions varying depending on the harvests and the degree of olive ripeness. The aim is to create a product more intense than the single-varietal Maiatica, catering to lovers of strong flavors.


While we will introduce you to Giovinazzo and its authentic maritime tradition through local cuisine, in this space dedicated to the region, we transport you to the rugged Lucania with its mountain landscapes dominated by the majesty of Monte Pollino. It’s a harsh environment where valleys and hills dotted with villages seem suspended in time. Lucania is a true paradise for hiking enthusiasts and those seeking mental and spiritual relaxation in pristine nature. For history enthusiasts, we recommend visiting the numerous archaeological sites from Magna Graecia and the Roman era, such as Metaponto, which preserves the remains of an important Greek colony with its theater and the temple of Hera. Traveling through the villages, you will easily encounter one of the many patronal festivals or religious processions, imbued with humanity and a shared appreciation of common values.


Extra virgin olive oil is a fundamental ingredient in Italian cuisine, and the Ogliarola Barese and Coratina oils you mentioned offer a diverse range of flavors that can enhance various dishes due to their distinctive characteristics. Here are some recommended culinary pairings for each:
Ogliarola Barese Oil.
Light salads: Perfect for dressing fresh salads with delicate ingredients like lettuce, arugula, cherry tomatoes, cucumbers, and mozzarella. Ogliarola Barese oil enhances the natural flavors of the vegetables without overpowering them.
White fish: Excellent for accompanying delicate-flavored fish such as sea bream, sea bass, sole, and cod. It can be used both for cooking and as a raw dressing, perhaps with a touch of lemon.
Grilled vegetables: The delicate oil pairs well with grilled zucchini, eggplants, and bell peppers, enhancing their flavors without overshadowing them.
Bruschetta: Ideal for dressing simple bruschettas with fresh tomatoes, basil, and a pinch of salt. Ogliarola Barese oil adds a touch of freshness and sweetness.
Pasta: Perfect for light pasta dishes like spaghetti aglio, olio e peperoncino or a simple pasta with fresh cherry tomatoes and basil.
Coratina Oil.
Red meats: Ideal for seasoning grilled meats such as steaks, beef tagliata, or lamb. The intensity of Coratina oil enhances the robust flavors of the meat.
Legume soups: Perfect for bean, lentil, or chickpea soups, where the oil can add depth and complexity of flavor. A drizzle of raw oil on top of hot soup is an excellent finishing touch.
Bitter vegetables: Great for strong-flavored vegetables like chicory, turnip tops, and radicchio. Coratina oil balances the bitterness of the vegetables with its intensity.
Aged cheeses: Pairs well with strong and aged cheeses such as pecorino, Parmigiano Reggiano, and gorgonzola. It can be used to dress a slice of cheese or as part of a vinaigrette for salads including these cheeses.
Bread and focaccia: Try it with toasted bread or focaccia, where the oil can be the main element to enjoy its intensity. A sprinkle of coarse salt and rosemary can complete the pairing.
These suggestions illustrate how Ogliarola Barese and Coratina oils can elevate the flavors of a wide variety of dishes, showcasing their versatility and unique qualities in Italian cuisine.


We would like to introduce you to a dish that is fully part of our local culinary tradition, combining the resources of the land and sea: ‘Rice, mussels, and potatoes.’ This dish originates from the farming and seafaring traditions of Bari. It is often prepared in a baking dish and baked in the oven, allowing the flavors to blend and create a rich and complex taste. The dish is prepared by layering the ingredients in a baking dish. It starts with a layer of potatoes, followed by a layer of uncooked rice, and then a layer of mussels. This process is repeated until the baking dish is filled, with each layer lightly dusted with grated cheese (usually pecorino), garlic, parsley, cherry tomatoes, and a drizzle of extra virgin olive oil. Everything is then covered with water or fish broth, which will cook the rice and blend the flavors.