Frantoio Intini was established in 1928 in Alberobello, in Murgia Barese. We offer a superior, quality oil and expertise in the olive oil market have gone from strength to strength. Experienced olive oil taster Pietro Intini has invested in research and looked at new market horizons to enrich the inherited knowledge with the most innovative studies. He has recently updated his establishment with the most modern equipment. Frantoio Intini has added two continuous production lines to the traditional pressed procedure; these allow oxygen-free oil production thanks to the making inert of nitrogen throughout the process.
The pressing procedure is absolutely innovative and it also allows extra virgin olive oil to be obtained from pitted-olive paste. This offers a more delicate sensory profile with low bitterness and spiciness.
The olive oil is stored in controlled temperature rooms, inside stainless steel vats. The entirely oxygen-free, delicate process is finally completed with a sophisticated bottling line. By placing a small quantity of inert gas into each bottle, the perfect preservation of the product is guaranteed. These factors, as well as a rigorous selection of the raw material, make Intini oil a natural, high-quality product, recognized in numerous positive acknowledgements and competitively placed amongst the best food and wine products.
Born in Alberobello (Bari) in 1977, in 1996 he inherited the family mill.
After a few study and work experiences abroad, he decided to completely dedicate himself to the olive oil sector by managing the family business. Led by a forward-looking vision and innovative drive, he chose the most modern equipment for his company, which he added to his strong family tradition to further refine his art.
Thanks to a meticulous approach and a dedication to high quality, his products soon have drawn the attention of both Italian and foreign experts, and he has achieved numerous professional goals in the last few years.
Picholine is a variety of Moroccan origins; its medium-sized fruit is a little bitter and it has been also present in the Apulian territory for a while now. The oil that is obtained has both a very fruity aroma and a balanced taste, perfectly harmonious in its bitter and spicy components. Its intriguing and captivating bouquet wins over even the less expert nose.
It is a native variety growing around Alberobello, Locorotondo and part of Valle d’Itria (400 metres above sea level); it has a medium-sized fruit with a bitter and spicy flavour and it is ripe when it turns red – from here it gets the nick-name of ‘Red Olive’.
Obtained by blending Olivastra, Coratina and Provenzale olives, which are hand-picked on the hills of Alberobello and Capitanata, this oil comes from the old, rural traditions of manually gathering the oil which would naturally float on the freshly milled olive paste.
It is obtained by blending Ogliarola and Leccino varieties, typical of Murgia area. It showcases the unique production methods adopted by Intini. By excluding the olive stone during the pressing process, the oil is solely extracted from the olive paste and is therefore excellent for those who long for a more delicate, pure taste. Longest-lived amongst our oils, it is the ideal nectar for children.
Fruttato is an extra virgin oil made by blending three different varieties: Ogliarola, Olivastra and Coratina, harvested in November. It results in a fragrant and strong flavour, the perfect compromise between refinement, good value and practicality.
Classico oil is an extra virgin oil made by blending three different varieties: Frantoio, Leccino and Ogliarola, harvested in November and December. It is a versatile and pleasant oil which meets everyone’s taste.
Our signature product, Cima di Mola oil is obtained from the variety which shares its name and it is typical of Alberobello area. A story of struggle lies behind its production, motivated by our passion for preserving a nearly extinct variety, which is unjustly overlooked because of the high harvesting and manufacturing costs. Intini family commit themeselves to reintroduce and support the unique and typical character of Cima di Mola oil, facing the difficulties along the process: from sourcing to harvesting the olives to taking into account the low yield therefore the higher costs. The result is an excellent product, thanks to its history as well as its sensory and nutritional traits. It is a potent and bitter oil which stands out, thanks to its elevated polyphenol content.
bio is an oil exclusively obtained by sustainably grown and organically produced olives. It is made with 100%, hand-picked Coratina olives, widely considered to be the queen amongst the Apulian varieties, at their best in the month of November. The result is an oil with a medium-to-intense fruitiness, marked by green scents with a lasting impression on the palate.
This extra-virgin olive oil is obtained by blending Ogliarola and Leccino varieties with the juice of the best Apulian lemons.
This extra-virgin olive oil is obtained through infusion with the best Apulian chillies.
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