The "Franco Cuonzo" farm is in Bari country, in the hilly Bitonto area, known as the olive city for thousands of years. The farm's olive groves lie on the slopes at an altitude ranging between 200 and 300 m above sea level, and yield two select varieties: "Ogliarola", also known as "Cima di Bitonto", and "Coratina".
On the Cuonzo farm, looking after the olives has always been a labour of love: every possible measure and care is taken to produce better, healthier olives, employing the services of qualified technicians for guided, integrated pest control to protect the plants.
When the olives start to ripen, they are handpicked and ground within a matter of hours in the farm's mill, with its granite millstones, and cold pressed.
When the olives start to ripen, they are handpicked and ground within a matter of hours in the farm's mill, with its granite millstones, and cold pressed.
The resulting oil is bottled and sold with a promise of superior quality and authentic production, with home deliveries nationwide and abroad.
The farm's old speciality is the "Goccia di Bitonto" oil, a veritable olive juice, yellow in colour with flashes of green.
The farm's old speciality is the "Goccia di Bitonto" oil, a veritable olive juice, yellow in colour with flashes of green.
This is an unusual extra virgin olive oil because it is produced using the natural surfacing technique, using only the best olives picked from the tree and ground without delay by the granite millstones.
The Farm's establishment is located in a place dated from the year 1600 and has become an olive oil mill and wine cellar. It can be testified by the two antique wooden screw presses as well as the traditional olive pressing by using three circular granite millstones that crushed the olives with five hydraulic presses. Once the crushing and extraction is over the process of centrifugation takes place in order to separate the oil which will be deposited in stainless steel tanks for an eventual natural decantation.
The Farm's establishment is located in a place dated from the year 1600 and has become an olive oil mill and wine cellar. It can be testified by the two antique wooden screw presses as well as the traditional olive pressing by using three circular granite millstones that crushed the olives with five hydraulic presses. Once the crushing and extraction is over the process of centrifugation takes place in order to separate the oil which will be deposited in stainless steel tanks for an eventual natural decantation.
