We have been producing extra virgin olive oil from our olives grown in Puglia for over 100 years.
Always attentive to the wellbeing of our olive trees, we constantly invest in innovation, choosing cutting-edge harvesting tools and techniques.
Every stage of the harvest is the result of careful organisation and commitment on the part of every member of the Di Niso family.
Fundamental to obtaining extra virgin olive oil of the highest quality are undoubtedly pressing within a few hours of harvesting and processing by cold centrifugation.
Innovation, tradition and dedication are the pillars of Di Niso’s production. Care for the olive trees guides every choice, with constant investment in modern cultivation and harvesting techniques designed to protect the plants and maximise the quality of the fruit.
Polyconic pruning is essential, as it ensures uniform light and ventilation for the canopy, promoting healthy and balanced growth of the olives. This structure also makes harvesting easier and more efficient, thanks to the use of mechanical tools that operate quickly but delicately.
Great attention is paid to the moment of harvesting, which is determined by monitoring the ripening processes of the fruit. Harvesting when the olives and oil content reach the right balance allows us to obtain an extra virgin olive oil that is richer in terms of aroma and nutritional value.
The period varies from year to year depending on the climate and the condition of the plants, but it is generally between November and December, so as to always guarantee a healthy, balanced and high-quality final product.
The quality of extra virgin olive oil depends first and foremost on careful timing and processing methods. That is why the Di Niso family mills the olives within a few hours of harvesting, in a highly qualified oil mill that guarantees rapid processing, high hygiene standards and strictly cold processing methods.
This approach preserves the freshness of the olives and keeps the product’s aromatic characteristics intact.
Milling is the first stage in transforming olives into oil: a mechanical process that breaks down the fruit and releases its oil. Minimising the time between harvesting and processing is essential to preserve freshness, aroma and nutritional value.
After defoliation and cleaning, the olives are crushed and then kneaded to facilitate the separation of oil and water. This is followed by the extraction of the oily must and centrifugation, which produces extra virgin olive oil in its purest form.
The oil is finally stored in stainless steel tanks, away from light and at a controlled temperature between 12 and 18°C, ideal for preserving its organoleptic qualities.
Each bottle of our oils is the result of an art passed down from generation to generation, a harmonious combination of caring for the olive trees and mastery in oil production.
We are proud to present three excellences that embody the heart of our land.
With a robust and fruity character, this oil is the quintessential Apulian flavor. The Coratina varietal gives the product a bold personality, with bitter and spicy notes that make it the ideal companion for rich, intense dishes.
A gastronomic gem, recognized with Protected Geographical Indication (PGI), bringing the taste of Puglia directly to your table. The Coratina cultivar gives this oil a bold character, with intense fruity notes and a lingering aftertaste.
An elegant oil with a delicate and balanced aromatic profile, this oil stands out for its complexity and smoothness on the palate. Our Cima di Melfi monocultivar extra virgin olive oil celebrates the diversity of our lands.
