100x100 Olio Italiano
Foto di Alberobello

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 rigorousselection 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.


Foto di Alberobello
Piero Intini

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.

  • nel 2002 diviene Assaggiatore Olio d'Oliva presso l' A.M.E.D.O.O. (Associazione Meridionale Estimatori e Degustatori Olio d'Oliva) a cui fa seguire poco dopo l'iscrizione all’albo degli assaggiatori alla Camera di Commercio di Bari;
  • nel 2007 segue il Corso di Formazione per Frantoiani e Tecnici di Frantoio ad Imperia dell’ O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva);
  • nel 2008 frequenta il Corso di Marketing e Management dell'Olio d'Oliva SDA Bocconi Milano, ancora per l' O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio di Oliva);
  • nel 2009, ottiene il diploma di Capo Panel di Analisi Sensoriale di Oli Vergini di Oliva a Viterbo;
  • Appassionato di vino, nel 2011 consegue altresì il titolo diSommelier presso l' A.I.S. (Associazione Italiana Sommelier).

Biologico

Bio

olio

Monocultivar

Picholine

olio

Olivastra

olio

Cima di Mola

olio

Blend

Affiorato

olio

Denocciolato

olio

Tradizionali

Fruttato

olio

Classico

olio

Aromatizzati

Lemon

olio

Chilli

olio

Biologico: Bio

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.

  • AROMA
  • TASTE
  • MATCHINGS
Medium-to-intense fruitiness of great complexity, with hints of cardoon, artichokes and fresh green olives.
Quite intense and persistent, it releases bitter sensations that give way to a pleasant spicy note.
Ideal for medium to robust tasting dishes such as pastas with vegetable-based sauces, white meats, tuna and swordfish carpaccio, grilled fish and vegetables.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

2° place Organic Medium Fruity Orciolo d’Oro 2016

Best of the world Monocultivaroliveoil.BIO 2016 di Gino Celletti

Gold Medal  International awards Biol Andria 2016  

Gold Medal Los Angeles Extravirgin olive oil award 2016

Special Award TEM Il Magnifico 2016

1° place sect. Bio strong Fruity Orciolo d’Oro 2015

Silver Medal International awards Biol Andria 2015  

Excellence Organic Intense CIOOA awards Copenhagen 2015  

Gold Medal Monocultivaroliveoil.BIO 2014 di Gino Celletti

1° place sect.Monovarietale medium flavour Oro della Puglia 2014

2° place Organic sction Oro della Puglia2014

Awards Frantoiani Organic Section Concorso Montiferru2014

ExtraGold MedalInternational awards Biol Andria 2014 

Mentioned in guideMerum Taschenführer Olivenöl 2014 

Lode eccellenza sect.Monocultivar medium flavour Concorso Oro d’Italia 2014

Great Mention sect.Organic Medium flavour Concorso Nazionale Orciolo d’Oro 2014

up button
bottom buttun

Monocultivar: Picholine

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.

  • AROMA
  • TASTE
  • MATCHINGS
Exuberant and enveloping, its bouquet has hints which recall artichokes, green tomatoes and wild field-flowers.
Intense, persistent and clean, it releases spicy sensations held by well balanced, bitter notes.
It preferably accompanies dishes with a robust taste like red meats, soups with pulses or Apulian barbecued octopus.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

Best of the world alMonocultivaroliveoil.EXPO2014 di Gino Celletti

1° place medium flavour Ex Olivis “XIII Premio Tricolle” 2014

3° place sect.Monovarietali robust flavour Oro dei due mari 2014 

Coup de coeur Sial Canda Montréal 2014 

Mentioned in GuideMerum Taschenführer Olivenöl 2014

Mentioned in GuideDer Feinschmecker Olivenöltest 2014 

Mentioned in GuideTirsomedia 2014 

Mentioned in GuideFlos Olei di Marco Oreggia 2015 

Best of Class Los Angeles extravirgin olive oil award 2014

Honor Mention Section Monocultivar Concorso Montiferru2014

Mentioned in Guide of XI Rassegna Nazionale Monovarietali ASSAM2014

Honor Mention sect. Monocultivar Intense flavour Concorso Oro d’Italia2014

 

 

 

 

 

 

 

 

 

 

up button
bottom buttun

Monocultivar: Olivastra

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’.

  • AROMA
  • TASTE
  • MATCHINGS
Fairly fruity, it immediately releases sensations of green apples, freshly-cut grass, oregano and almonds.
Initially spicy, it leaves room to tones of bitterness reminiscent of grass and almonds, then slowly leads to a well proportioned, pleasant taste.
It happily accompanies white meats, cooked greens but also green and caprese salads and vinaigrettes.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

Mentioned in Guide Gambero Rosso 2015 (Tre foglie)

Mentioned in Guide of Gambero Rosso2014 (Tre Foglie)

Mentioned in Guide of Slow Food 2014

2012 Included in Fausto Borella’s online guideIloveoliveoil

2012 Included in Gambero Rosso’s guide Oli d’Italia

2012 Special mention of quality L’Oro della Puglia Awards

2011 Included in Slow Food’s Extra Virgin Oils guide

2011 Included in Gambero Rosso’s guide Oli d’Italia

up button
bottom buttun

Monocultivar: Cima di Mola

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.

  • AROMA
  • TASTE
  • MATCHINGS
Intense and complex, it offers scents of fresh hazelnut, rocket, radicchio and tomato leaf.
It shows all its complexity and persistence through its enveloping, clear, bitter tones.
Ideal for dishes with a robust taste, such as soups with pulses, minestrone, barbecued red meats, or simply authentic tomato-topped bruschette.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

Best scent of the year Monocultivaroliveoil.EXPO 2016 Gino Celletti

3° place Strong Fruity Single variety Oro d’Italia 2016

Best scent of the year Monocultivaroliveoil.EXPO 2015 Gino Celletti

Mentioned in guide Merum Taschenführer Olivenöl 2015

Best of Class Gold Medal Los Angeles Extravirgin olive oil award 2015

Diplome Gourmet  Green Section Fruity AVPA Paris 2015

Mentioned in guide Slow Food 2015 (Grande Olio)

Gold Medal Olive Japan int. extravirgin olive oil competition 2015

Gold Medal Monocultivaroliveoil.EXPO2014 di Gino Celletti

Mentioned in GuideMerum Taschenführer Olivenöl 2014 

Mentioned in Guide of Slow Food 2014 (Grande Olio)

Mentioned in Guide of Gambero Rosso2014 (Tre Foglie)

Mentioned in Guide of Tirsomedia 2014

Mentioned in Guide of XI Rassegna Nazionale Monovarietali ASSAM2014 

Great mention Section Monocultivar Concorso Montiferru2014

Best packaging Montiferru 2014

up button
bottom buttun

Blend: Affiorato

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.

  • AROMA
  • TASTE
  • MATCHINGS
Medium-to-intense fruitiness, marked by green scents which recall chicory, tomato leaves and freshly-cut grass.
Enveloping and energetic, with clear, bitter tones, it releases stimulating, spicy sensations.
Ideal for dishes with a medium to robust taste such as barbecued, red meats, grilled vegetables and tomato-topped bruschette.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

3° place Medium Fruity Concorso Oro d’Italia 2016

3° place sect. Blend medium flavour Oro della Puglia 2014

1° place sect. Blend medium flavour Oro dei due mari 2014

Mentioned in guide ofGambero Rosso 2014 (Tre Foglie)

Mentioned in guide ofSlow Food 2014 (Grande Olio) 

Mentioned in guide ofFlos Olei 2013 

Menzione di merito sect. Blend medium flavour Concorso Oro d’Italia 2014

2013 Frantoiani award - Pluricultivar categoryl, MontiferruCompetition

2013 Included in Merum Taschenführer Olivenöl guide

2013 Included in Gambero Rosso’s guide Oli d’Italia(three Olives)

2013 Included in Slow Food’s Guida agli Extravergini (Grande Olio)

2013 Gold Medal, New York International extra virgin olive oil competition

2013 Certificate of attendence - Finalist in the 21st Ercole Olivario Competition

2013 Included in Flos Olei guide

2012 2nd place medium-fruity cat.Orciolo d’Oro Awards

2012 Mention of quality L’Oro della Puglia Awards

2012 Silver Medal Robust, Los Angeles Extra Virgin Olive Oil Awards

2012 Great Mention Diploma Sol d’Oro International Awards

2012 Included in Merum Taschenführer Olivenöl guide

2012 Included in Fausto Borella’s online guideIloveoliveoil

2012 Included in Gambero Rosso’s guide Oli d’Italia

2012 Included in Slow Food’s Guida agli Extravergini (Grande Olio)

2011 Included in Best Extra Virgin in the World Flos Olei guide, by Marco Oreggia

2009-2011 Mention of quality L’Oro della Puglia Awards

2010 Mention of quality L’Oro d’ItaliaAwards

2008-2009-2010 Included in Tirsomedia’s Guida agli Oli Extravergine di oliva di Puglia, ‘premio Extra-Top’

2005-2006-2009-2010 Distinction of HonourOrciolo d’Oro Awards

2005 to 2010 Included in Slow Food’s Extra Virgin Oils guide (three Olives)

2009 Included inL’Olio guide, by Bibenda

2008 Great MentionSol d’Oro Awards

2008 1st place OLEA’s Le gocce d’oro, L’Oro del Salento

2008 1st place light fruity cat. Orciolo d’Oro Awards

2005-2008 Great Mention DiplomaLeone d’Oro dei mastri oleari Awards

2006 1st place Apulia Food Consumers Award

2006 3rd place Apulia Food Experts Award

up button
bottom buttun

Blend: Denocciolato

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.

  • AROMA
  • TASTE
  • MATCHINGS
Light-to-medium fruitiness, it is marked by green scents which recall almonds and freshly-cut grass.
It is delicate and balanced with very slight spicy sensations.
Ideal for medium-structured dishes. Starters and sea-food salads, first courses with molluscs, steamed fish and grilled shellfish.
AVAILABLE SIZES
Bottiglia 0,50

0,50lt Bottle

Bottiglia 0,50

0,25lt Bottle

prodotto picholine

ACKNOWLEDGEMENTS

Mentioned in GuideMerum Taschenführer Olivenöl 2014

2012 Included in Slow Food’s Guida agli Extravergini

2009 Included in Tirsomedia’s Guida agli Oli Extravergine di oliva di Puglia

2009 Included inL’Olio guide, by Bibenda 

2007-2010 Included in Slow Food’s Guida agli Extravergini

2007 2nd place light fruity cat. Orciolo d’Oro Awards

2006 Distinction of Honour Orciolo d’OroAwards

up button
bottom buttun

Tradizionali: Fruttato

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.

  • AROMA
  • TASTE
  • MATCHINGS
Medium-to-intense fruitiness, marked by freshly-cut grass, chicory and the scents of almonds.
Strong but well balanced taste, with bitter and spicy components.
It happily accompanies full-bodied dishes such as: red meats and barbecued fish, soups using pulses, grilled vegetables or typical Apulian bruschette.
AVAILABLE SIZES
Bottiglia 0,50

 0,75lt Bottle

Bottiglia 0,50

5lt Can

prodotto picholine

Tradizionali: Classico

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.

  • AROMA
  • TASTE
  • MATCHINGS
Lightly fruity, marked by ripe olive scents which recall yellow apples and almonds.
Velvety and delicate, not as persistent as the other oils.
medium structured dishes such as: orecchiette pasta served with tenderstem broccoli, broad bean puree served with chicory (both typical of Apulia region), steamed fish and salads.
AVAILABLE SIZES
Bottiglia 0,50

 0,75lt Bottle

Bottiglia 0,50

5lt Can

prodotto picholine

Aromatizzati: Lemon

This extra-virgin olive oil is obtained by blending Ogliarola and Leccino varieties with the juice of the best Apulian lemons.

  • AROMA
  • TASTE
  • MATCHINGS
Light fruitiness, marked by green scents from which a fresh lemons bouquet immediately emerges.
It is delicate and balanced with mild bitter and spicy sensations which soon leave way to the typical lemon taste.
Ideal on fish, sea-food salads, white meats, carpaccio and in cake preparation.
AVAILABLE SIZES
Bottiglia 0,50

0,25lt Bottle

prodotto picholine

Aromatizzati: Chilli

This extra-virgin olive oil is obtained through infusion with the best Apulian chillies.

  • AROMA
  • TASTE
  • MATCHINGS
Medium-to-intense fruitiness, marked by spicy scents which recall chilli, bay leaf and black pepper.
Warm, persistent and enveloping, it releases strong, spicy sensations.
Ideal for dressing pasta dishes such as arrabbiata and amatriciana, as well as pizza and soups with pulses.
AVAILABLE SIZES
Bottiglia 0,50

0,25lt Bottle

prodotto picholine
  • Reviews
  • Releases
  • Foodblog

Olio extravergine di oliva italiano: cosa c'è da sapere

26.02.16 Read article

Nuova campagna olearia, stessi dubbi su Italian style e olio d'oliva

04.12.15 Read article

La classifica dei migliori olio extravergine di oliva per sconfiggere la maxi truffa

04.12.15 Read article

I miglior monovarietali per insaccati

01.12.15 download

Italy’s Treasured Olive Oil, at the Source

22.05.15 Read article

Oggi Cucino

01.04.15 download

Olio extravergine di oliva: sfatiamo qualche luogo comune

09.01.15 Read article

Assaggia l’olio pugliese

01.01.15 download

Quando la comunicazione viaggia insieme alla produzione di qualità: il caso Intini

21.11.14 Read article

Olio, da cultura prodotto soluzione a crisi produzione

18.11.14 Read article

A natural medicine

27.05.14 Read article

Olio Intini, l’oro verde pugliese che vince nel mondo

06.05.14 Read article

Puglia: The true taste of Italy

22.03.14 Read article

Olio Intini, vilket trevligt besök

02.02.14 Read article

En av de bästa luncherna all time – Olio Intini i Alberobello

23.01.14 Read article

2nd episode – 1 Day, 5 local producers and 1 chef to discover gastronomy essence of the Itria Valley!

14.12.13 Read article

Alla scoperta delle masserie pugliesi

01.12.13 download

PÅ PLATS HOS INTINI I ALBEROBELLO

15.09.13 Read article

Olio Intini entra a EATALY Bari. Gli extravergini di Alberobello scelti per le vetrine del paradiso dei gourmet

05.08.13 Read article

Olio Intini entra a EATALY Bari

01.08.13 Read article

L'olio bio di Intini, design monocultivar

08.07.13 Read article

La natura in dispensa: i condimenti biologici

01.06.13 download

Prodotti novità: Extravergine di Alberobello

01.06.13 download

E io l'olio lo faccio di design

30.05.13 Read article

Successo internazionale per gli extravergini Intini

28.05.13 Read article

Novità in cucina: nasce il nuovo monocultivar Intini

01.05.13 download

La grande qualità dell'olio Intini è anche bio

01.05.13 download

Nasce “bio”, il nuovo monocultivar di Intini

13.03.13 Read article

Olio Intini: nasce “Bio”

01.03.13 Read article

Visitare un frantoio… INTINI

07.11.12 Read article

Aziende: Intini

01.11.12 download

Pietro Intini intervistato da Alessandro Maurilli

01.10.12 Read article

Olio Intini, l'huile d'olive aux qualités exceptionnelles en vente chez Paisano

26.09.12 Read article

Reportage. Dura di più il prodotto senza acqua e ossigeno

01.09.12 download

Extravergini: Monocultivar Picholine Intini

01.06.12 download

L’olio pugliese alla conquista del mondo

22.05.12 Read article

Risotto con funghi chiodini

01.04.12 download

Scheda: Olio Extravergine d'Oliva Picholine

01.05.11 download

Oleificio Intini: la qualità è di casa ad Alberobello

17.04.10 Read article

Filiera Olio d'Oliva

08.02.07 download

Nuova campagna di sensibilizzazione per educare il consumatore ad una scelta consapevole

17.11.14 download

Olio Intini è Migliore Azienda dell’anno per Gambero Rosso

27.03.14 download

Gli extravergini di Intini: un’esplosione di salute e sapore con contenuti record in polifenoli

21.03.14 download

Olio Intini entra a EATALY Bari

13.02.14 download

Bari 13/02/14 download pdf Successo internazionale per gli extravergini Intini

27.05.13 download

A Alberobello nasce “bio”, il nuovo monocultivar di Intini

12.03.13 download

Invito Stampa - Salone del Gusto

25.10.12 download

Olio Intini: nuova immagine per l’extravergine pugliese che ha riscosso prestigiosi riconoscimenti in Italia e all’estero

01.05.12 download

Olio e Aceto

Plumcake agli agrumi | Read article

Mezze penne con pesto, tonno e caprino | Read article

Involtini di parmigiano con ragù alla zucca | Read article

Torta salata con ragù di pollo e mozzarella | Read article

Spaghetti con datterini melanzane e ricotta salata | Read article

up button
bottom button

Dolci a gogo

Gnocchi di patate ripieni di melanzane con salsa di pomodori confit | Read article

Uova in cocotte con asparagi e crema tartufata | Read article

Penne alla zucca, caprino e pistacchi | Read article

Chocolate chip cookies all’olio extravergine di oliva | Read article

Orecchiette alle cime di rapa saporitissime | Read article

up button
bottom button

Il blog di Ci_Polla

Zuppa di legumi e cime di rapa | Read article


Farina Lievito e Fantasia

Involtini di melanzane con salsiccia, cotto e formaggi | Read article

Insalata di fagioli | Read article


Verde Cardamomo

Pesto di melanzane, basilico greco e olio extravergine Intini | Read article

Crema di cavolo rapa, zenzero e macis con olio extravergine Intin | Read article

Torta doppio cioccolato e zenzero con olio extravergine di oliva e decorazioni al caramello | Read article


Solo per gusto

Tonno al sesamo e sale affumicato | Read article


The Dreaming Seed

Insalata di farro con asparagi ed erbette | Read article

Trofie con crema di peperoni e dadini croccanti di prosciutto | Read article

Involtini di carpaccio piccanti | Read article

Tonno sott’olio con cipollotti novelli e finocchietto selvatico | Read article

Insalata di pasta con crudità estive e bottarga | Read article

up button
bottom button

Sapori di casa

Calamari con peperoni noci e lime | Read article

Riso, orzo e farro con tacchino | Read article

Vellutata di piselli e lattuga con crostini | Read article


L'Omin di Panpepato

Minestrone tiepido di Legumi ai tre Pomodori e Arance Confites | Read article

Bufala Affumicata arrostita nelle Foglie di Limone e Insalata Ammiraglia | Read article

Salade du Périgord con Terrine di Maiale ai Mirtilli e Vinaigrette ai Lamponi | Read article

Crostata di Brisée alla Robiola con Mele e Mirtilli | Read article

Thumbprints al Provolone e Olio di Oliva con Pesto di Basilico e Pomodori Secchi | Read article

Fusilli di Riso con Crema Piccante di Primo Sale | Read article

Maltagliati di Farro con Pesto di Cicoria e Formaggio di Capra | Read article

Tartufi Fondenti all'Olio Extravergine d'Oliva e Fleur de Sel" | Read article

Stelle ai Carciofi con Burro di Pinoli e Parmigiano | Read article

Bisna Vegana à ma mode, con Ceci e Germogli di Ravanello Rosso | Read article

up button
bottom button

Cucina e dettagli

Insalata di polpo e patate | Read article


Acqua e farina-sississima

Paccheri con cavolo nero e ciliegino | Read article

Involtini di cavolo nero | Read article



Please use the contact form below if you would like to receive further information about our products and our shops, or simply to share your opinions and suggestions.



Where to find us

mappa

Where to find us

T/F +39 080 4325983
info@oliointini.it