One prize after another, as tangible recognition of the dedication, passion and professionalism of Olio Intini from Alberobello in Italy’s southern Apulia region, which has won the Flos Olei company of the year award for the second time after its triumph in 2020.
“Pietro Intini is developing his company in a really interesting manner,” explains Marco Oreggia, creator of Flos Olei, “with a large range of oils from single varieties and indigenous local olive varieties, which demonstrates great professionalism both in the field and in the company's technological approach. This quality, combined with a high-profile personality, undoubtedly lends prestige to the figure of the olive grower. The company of the year prize was awarded both for the consistent high level of quality and due to the fact that all the oils presented achieved very high levels of points such as to fully fall within the category of the nominations.”
It is therefore an award which does not go to a single extra-virgin oil, but rather to the entirety of the labels which Olio Intini markets in Italy and around the world, creating appreciation for the best aromas and flavours that the Apulian varieties have to offer. These varieties range from the renowned Coratina to the exclusive Cima di Mola, for which Olio Intini has also attained “Slow Food Presidia”, continuing with the Olivastra: three striking single varieties, with the addition of an organic and two blends to round off a very high-level range of olive oils.
In the family company run by Pietro Intini, a fourth-generation oil miller who controls his entire supply chain with meticulous precision, a Pieralisi system stands out for its contribution to getting the most out of the 20 hectares of olive groves owned by the company, in addition to those of select farmers spread between Alberobello and Valle d’Itria.
In full respect of the olives’ phenological development, from late September with the Cima di Mola, mid October with the Olivastra and as late as November with the Coratina, in addition to the more minor varieties which complete the harvest, the olives reach the mill within 12 hours so that they can be pressed immediately in order to best preserve their organoleptic properties and polyphenol content. Olio Intini is proud to be one of the few mills in Italy to make use of four different crushing systems and various malaxing methods, chosen on the basis of the year, the cultivar and the olives’ level of ripeness. The results are undoubtedly clear evidence that quality pays, as the resulting oil not only features all the flavours and aromas, but also the values of tradition, love for the land, biodiversity, and advanced extraction techniques – what French winemakers refer to broadly as “terroir”.