Trulli Ulivi is high quality extra virgin olive oil made from olives harvested at Masseria Borzone in Valle D’Itria, Ostuni.
We work with local farmers and the community to produce extra virgin olive oil that is unique to the region. It is seasonal, distinctive and complex - green, peppery, fresh and good for you.
Every olive oil is a unique product of that year’s climate with its own distinct taste and texture. Our extra virgin olive oil may taste slightly different year on year, but remains bold and peppery with fruity flavours.
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info@trulli-ulivi.com
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Puglia has the ideal environment for extra virgin olive oil production - hot, dry summers and mild winters favour olive growth.
Extended sun exposure enhances the phenolic compounds, which improve flavour and shelf life and add a more spicy or bitter profile.
At Masseria Borzone we have the added benefit of altitude and proximity to the sea, two important influences that have an impact on the flavour of our oil. Our limestone-rich soil from higher altitude and sea breeze, show more freshness and elegance.
Our journey into olive oil follows decades in food and drink.
We first met while working at Bayswater Brasserie in Sydney before co-founding Brasserie Bread Company in 1993, helping pioneer the artisan bread movement in Australia. We later partnered with the now-iconic Allpress coffee, introducing it to the Australian market, and eventually led to its expansion into Europe, launching their London Headquarters in 2010.
After setting up Allpress's London HQ we felt pulled to Puglia. This place had everything we loved: bold flavours, great weather, and the chance to live close to the land.
As soon as we set foot on the land, we knew this was the place where we could do what we do best: grow flavour from the ground up. We now run our own Masseria with the help of local farmers to tend to our olive groves and bring a true taste of Puglia to the world.
We hope you'll tap into the natural rhythm of this place with us, from wherever you are.
Maureen and Tony
The best extra virgin olive oils, when new, are more powerful, picante and viscous, in Puglia we refer to it as crudo.
Great with tomatoes, hearty bean dishes or with bruschetta rubbed with garlic. As the months go on the oil becomes more elegant, fruity and sweeter. Great for dressings, for cooking fish or meat dishes, roasted or raw vegetables, with raw ingredients or to cook with. It is great with chocolate, in desserts and cakes or as an icecream. It is a myth that you should not cook with extra virgin olive oil.
