I can’t leave Puglia without a mention of the exceptional Olive Oil specific to the region. The only problem is that all of the images I have of the vast fields are characteristically similar; some better tended than others.
It is estimated that there are over 50 million Olive trees in the region which includes the DOP’s (denomination of protected origin) of Dauno, Terra di Bari, Colline di Brindisi, Terra d’Otranto. Only Extra Virgin Olive Oil is made here which is best used “raw”, to dress salads, coat Carpaccio, drizzle on Pizza, in bread and to preserve vegetables. It is the reason that the Antipasti’s remain the highlight of many meals. Below are some examples of Olive Oil in regional dishes...
To enrich a Carpaccio of pesce Spada
Olives fresh from a family farm
In homemade Pepperonata
As a central flavor in a Tratorria's lunch Antipasti Mista
In the exquisite local bread
The flavors of raw local Olive Oil range from a sweet taste with a light “itch”, spicy with an artichoke finish, nutty (almond) with a tomato scent, a green herb bouquet with a bitter bottom etc.