Puglia isn't just the region that produces 50% of Italy's olive oil, it's also the beating heart of a culinary tradition that has made extra virgin olive oil its guiding principle. Today, I'll take you on a gastronomic journey through the 10 most authentic recipes that celebrate this "liquid gold," discovering how a single ingredient can transform simple dishes into masterpieces of flavor.
Puglia's Liquid Gold: When Oil Becomes Art
The History of Apulian Olive Oil
Apulian extra virgin olive oil has its roots in antiquity, when the Messapians and Greeks already cultivated olive trees on this sun-blessed land. It's no coincidence that Puglia is home to ancient olive trees, some dating back over 2,000 years, silent witnesses to a tradition that has endured through empires and dominations without ever losing its essence.
Native varieties such as Coratina , Ogliarola Barese , Cima di Mola , Leccino , and Peranzana aren't just names, but true characteristics that define the organoleptic profile of Apulian olive oils. Coratina, for example, with its intense, spicy flavor, is perfect for bold dishes, while Ogliarola Barese offers more delicate notes.
According to data from the Puglia Extra Virgin Olive Oil Protection Consortium, the region produces approximately 250,000 tons of oil annually, representing 40% of the national production. These numbers speak not only to a production excellence, but also to a culture that has made oil its gastronomic DNA.
10 Must-Have Recipes: When Tradition Meets Taste
Pasta and Vegetables: The Perfect Harmony
- Orecchiette with Turnip Tops
This recipe embodies the essence of Apulian cuisine: simplicity and flavor in perfect balance. Orecchiette with turnip greens is born from the peasant wisdom of using wild vegetables, transforming them into a dish that today is a symbol of the regional gastronomy.
The recipe requires 400g of orecchiette , 1kg of turnip tops, 2 cloves of garlic, 4 anchovy fillets, and, of course , Coratina extra virgin olive oil . The secret is to cook the pasta and vegetables in the same water, allowing the flavors to blend naturally.
Known as "the poor man's caviar," incapriata is a dish that celebrates the philosophy of Apulian cuisine: transforming humble ingredients into delicacies. Fava beans, cooked into a creamy puree, pair perfectly with the bitterness of wild chicory, while raw Nociara olive oil creates the perfect balance of flavors.
Street Food and Fried Food: The Art of Simplicity
- Bari Focaccia
Barese focaccia is much more than just bread: it's a ritual, a tradition that unites families around the home oven. Originating in Altamura, this recipe calls for a mix of flours, boiled potatoes, cherry tomatoes, black olives, and plenty of extra virgin olive oil.
The secret to perfect focaccia lies in the oil: it must be present in the dough, on the surface before baking, and as a finishing touch when raw. Multicultivar oil is ideal for this recipe, thanks to its harmonious flavor that doesn't overpower the other ingredients.
- Apulian Panzerotti
Panzerotti are the quintessential Apulian street food. Originating in Bari in the 16th century, these small fried calzones embody all the simplicity and deliciousness of regional cuisine. The dough, made with flour, yeast, and Multicultivar D'Orazio olive oil, is filled with mozzarella and tomato, then fried in plenty of extra virgin olive oil .
- Sgagliozze (Fried Polenta)
A curious example of culinary cross-pollination, sgagliozze arrived in Puglia from Northern Italy, perfectly adapting to local tastes through frying in Multicultivar D'Orazio oil . This street food dish from Bari Vecchia demonstrates how Apulian cuisine can embrace and reinterpret external influences.
Unique Dishes and Ancient Traditions
- Ciceri and Tria
Mentioned by Horace in 35 BC, ciceri e tria is likely one of the oldest dishes in Salento cuisine. The name "tria" derives from Arabic and refers to fried pasta, a distinctive element that creates a unique contrast of textures: half boiled, half fried in multi-cultivar oil from Frantoio D'Orazio.
- Potatoes, Rice, and Mussels (Tiella Barese)
Tiella barese is a dish that tells the story of Spanish rule in Puglia, reinterpreting paella with a local twist. This unique dish combines sea and land in a preparation that requires patience and quality D'Orazio Multicultivar olive oil to achieve its characteristic golden crust.
- Apulian Stuffed Eggplant
Stuffed eggplants are a labor of love in Apulian cuisine, requiring time and dedication. The eggplant pulp is mixed with breadcrumbs, eggs, pecorino cheese, and herbs, then stuffed into "boats" and baked in the oven with plenty of Multicultivar D'Orazio olive oil.
Preserves and Sweets: The Art of Preservation
- Lampascioni in Oil
Lampascioni are a treasure of Puglia's gastronomic tradition: small wild bulbs with a bitter , intense flavor, preserved in oil following ancient peasant recipes.
To enhance its flavour and ensure optimal conservation, Frantoio D'Orazio offers its Monocultivar Peranzana oil , chosen not for its absolute superiority, but for its natural aromatic delicacy , which marries perfectly with the bold profile of the lampascioni.
A harmonious combination, designed for those who love authentic flavors and carefully reinterpreted traditions.
- Apulian Cartellate
Cartellate conclude our journey with the sweetness of Christmas traditions. These rose - shaped sweets, fried in Multicultivar D'Orazio oil and drizzled with honey or cooked wine, represent the art of Apulian pastry-making, which also uses oil in its desserts.
Frantoio D'Orazio: Guardian of the Olive Oil Tradition
Three Generations of Excellence
Frantoio D'Orazio works with eight local olive varieties , including Coratina, Leccina, Ogliarola, Simona, and other typical local cultivars. The distinctive feature of D'Orazio's oil lies in its olive oil- making process, which involves the combined milling of the different varieties directly in the mill, resulting in a harmonious and balanced product from the very beginning.
For convenience, we often talk about blends , but in reality the process is very different from a simple mixing of already extracted oils: here it is the synergy between the fresh cultivars that generates a unique organoleptic profile.
Each oil is designed for specific preparations:
- Coratina : Ideal for dishes with an intense flavour (meat, cheese, legume soups)
- Multicultivar : Perfect for versatility in the kitchen on both raw and cooked dishes
Practical Tips for Using Extra Virgin Olive Oil in the Kitchen
How to Choose the Right Oil
Choosing the right extra virgin olive oil is essential to enhance every dish and bring out its flavors.
For delicate preparations – such as fish, raw vegetables or salads – oils with a herbaceous profile are ideal , with notes of tomato leaf or fresh almond , and a lightly intense bitter and spicy flavour , capable of accompanying without covering.
On the contrary, for more structured and flavourful dishes – such as turnip tops, legumes or grilled meats – it is preferable to opt for an EVO oil with more decisive aromas , such as artichoke, chicory or aromatic herbs , with a marked, bitter and spicy flavour , capable of supporting and amplifying the complexity of the dish.
Extra virgin olive oil is not just a condiment, but a true ingredient to be interpreted with awareness.
Storage and Use
Extra virgin olive oil should be stored in a cool, dark place, away from heat sources. Always use it raw in final preparations to preserve its organoleptic and nutritional properties.
Olive Oil as a Common Thread of Apulian Culture
The Apulian recipes we have explored demonstrate how extra virgin olive oil is much more than a simple condiment: it is the founding element that unites age-old traditions , ancient preservation techniques and authentic flavours .
From its raw use – to enhance its organoleptic properties – to its use in frying, where it adds crunchiness and character, to its preservation in oil, which preserves and passes on the taste of the territory over time, Apulian extra virgin olive oil establishes itself as a true protagonist of the regional gastronomic culture , guardian of the past and interpreter of the present.
