Olio Angelino is an Italian, family-run producer of organic extra virgin olive oil, made entirely from olives grown on their own farm
near Minervino Murge, in the Alta Murgia / Puglia region.
It’s a classic “from our land” approach: careful farming, hand harvesting at the right ripeness and quick transport to the mill to protect freshness.
Their oil is extracted in a modern continuous-line mill using a two-phase system with strict cold extraction (< 27°C),
then stored in stainless steel containers protected from light and oxygen — all aimed at keeping the oil clean, stable and vibrant.
What makes Olio Angelino special
Organic farm with a meticulous approach at every stage (no chemical fertilisers).
Estate production: oil produced exclusively from their own olive trees.
Cold extracted (< 27°C) to help preserve aroma and character.
Formats for cooks and bakers: from smaller bottles to a practical 5L bag-in-box.
Choosing your oil
Olio Angelino offer both Monocultivar Coratina and multivarietal oils from their groves on the Alta Murgia plateau.
If you love oils with structure and personality, their early-harvest Coratina (“Acerbato”) is known for a confident, balanced
bitterness and peppery lift, with notes of green almond and cut grass.
How bakers use it
Great olive oil isn’t just for finishing — it’s an ingredient. Use it for focaccia, pizza doughs, enriched breads, savoury bakes and for brushing crusts
to add aroma and colour. It’s also brilliant with grilled vegetables, beans and fish on the side of a bake-heavy table.
Tip: If you use olive oil often, consider the 5L bag-in-box format — designed to protect the oil from oxygen and light as you dispense.
Olio Angelino – FAQs
Where is Olio Angelino produced?
Olio Angelino’s olive groves are near Minervino Murge, in the Alta Murgia (Puglia) region of southern Italy.
Their extra virgin olive oil is made from organically grown olives from their own farm.
Is Olio Angelino organic?
Yes. The olives are grown on an organic farm, harvested at the right ripeness, and handled carefully through production.
(As always, check each product page for the certification marks shown on the label.)
What does “cold extracted (< 27°C)” mean?
It means the oil is extracted under strict temperature control (below 27°C). This helps preserve the oil’s aromatic compounds,
keeping the flavour profile fresher and more expressive.
What is Coratina, and what does it taste like?
Coratina is a celebrated Apulian olive variety known for oils with real presence. Olio Angelino’s early-harvest Coratina (“Acerbato”)
is vivid and beautifully balanced, with notes of green almond and cut grass. It’s fantastic with vegetables,
pulses, grilled foods, and anything where you want a peppery extra virgin finish.
Can I cook with extra virgin olive oil, or should I only use it raw?
You can absolutely cook with it — it’s excellent for gentle sautés and roasting when you want olive character in the dish.
For the hottest jobs (very hot trays, deep frying, hard searing), we usually use rapeseed oil and save premium extra virgin for finishing.
Why choose bag-in-box for olive oil?
Bag-in-box packaging is designed to protect olive oil from the natural enemies of freshness: oxygen, light and heat.
The inner bag collapses as you dispense, reducing air contact and helping the oil keep its quality for longer once opened.
