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The history of Apulio oil began in 1951, when Commendator Antonio Cordisco, a food entrepreneur, recognizing the high quality of the area's olive oil, bought the first olive groves in the countryside of San Paolo di Civitate and built an oil mill for transformation into oil from the precious fruit. It was immediately a success, Apulio oil received the best applause and appreciation from Tuscan and Umbrian merchants. The technique of harvesting the fruit tree and the pressing within a few hours, gave (and still give today) a unique fragrance and perfumes to the extracted oil, making it one of the most popular products in Italy by oleological specialists. The Cordisco Roberto farm (son of the aforementioned founder) has been cultivated mostly with Provencal olives since 1965 and is located in the heart of the production area of these varieties among the soft hills of the upper Tavoliere delle Puglie close to the nearby Adriatic Sea. The philosophy that has distinguished the company for years is linked to the continuous improvement of uncompromising quality and to a fair quality/price ratio of the finished product. This has allowed Apulio oil to be chosen by the best Italian chefs who prefer its unique organoleptic characteristics, using it, both in cooking and raw, in the best preparations of Italian and fusion cuisine.
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Jana Starcevic, co-founder of The Completist in London, UK
Jana Starcevic, co-founder of The Completist in London, UK
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Unlock wholesale pricing
The history of Apulio oil began in 1951, when Commendator Antonio Cordisco, a food entrepreneur, recognizing the high quality of the area's olive oil, bought the first olive groves in the countryside of San Paolo di Civitate and built an oil mill for transformation into oil from the precious fruit. It was immediately a success, Apulio oil received the best applause and appreciation from Tuscan and Umbrian merchants. The technique of harvesting the fruit tree and the pressing within a few hours, gave (and still give today) a unique fragrance and perfumes to the extracted oil, making it one of the most popular products in Italy by oleological specialists. The Cordisco Roberto farm (son of the aforementioned founder) has been cultivated mostly with Provencal olives since 1965 and is located in the heart of the production area of these varieties among the soft hills of the upper Tavoliere delle Puglie close to the nearby Adriatic Sea. The philosophy that has distinguished the company for years is linked to the continuous improvement of uncompromising quality and to a fair quality/price ratio of the finished product. This has allowed Apulio oil to be chosen by the best Italian chefs who prefer its unique organoleptic characteristics, using it, both in cooking and raw, in the best preparations of Italian and fusion cuisine.
