Thank you to Az. Depalo for sending us their Danae EVOO.
|Cultivar||Ogliarola Barese 100%|
|Extraction Method||Continuous – Cold extraction|
|Milling||Within 3 hours of collection|
|Tasted on||May 2020|
It is not a piece of cake to produce a fruity delicate extra virgin olive oil. When it comes to EVOOs, too often gentleness and softness are confused with mediocrity and evanescence. Contrary to more intense olive oils, delicate EVOOs have only one parameter in which they can excel to emerge, in the kitchen and during the tasting: quality. Danae of Ogliarola Barese does not lack in that – its quality finds expression in its easily perceptible and recognizable fine perfumes, in the feeling of cleanliness in the mouth after each tasting, and in its gentle but well-defined soul; the scents of citrus fruits, its mild pungency and bitterness combined with a taste that willingly matches raw fishes dishes and freshly cutted vegetables will make you discover the other side of Puglia.
And just like the tasting, the origin of the name Danae is also magical: “To Ogliarola we gave the name of Danae (mortal princess, mother of Perseus whose legend says to be the founding father of the city of Giovinazzo) for her delicacy, her fruity green scent on the nose, somehow floral, as to evoque the characteristics of an elegant woman just by her perfume.”
Appearance & Visual Analysis
Danae EVOO shows a perfect mix of lemon yellow and golden honey highlights.
Scents & Olfactory analysis
On the nose, Danae has a light/medium fruity intensity. Its bouquet of perfumes gently stimulates your senses, each delicate note of flavour is discovered slowly and expresses all the elegance that distinguishes this EVOO. Vegetable notes of lettuce, field herbs, freshly cut grass, thistle and green almond can be found in its aroma, yet are not intrusive. The aromatic herbs and spicy tones of Danae EVOO enrich the picture with notes of basil and white pepper; however, it is the citrus scents which really distinguish its bouquet of flavours, with notes of citrus lime and Zagara flowers in particular.
Tasting: Aromas & Flavours
It only takes a sip of Danae EVOO to make you understand the finesse and delicacy of its aromas in the mouth, all perfectly in line with the scents perceived during the olfactory analysis. Danae’s slight bitterness matches the aromas of field herbs, lettuce and thistle, but also the scents of Mediterranean herbs such as basil and rosemary, a white pepper spiciness and lime and lemon citrus fruits aromas – all these sensations perfectly describe the feeling of Danae in the mouth during the tasting. A gentle, elegant and balanced pungent note to the throat then closes the picture, prolonging the permanence of Danae EVOO in the mouth while helping to perfectly clean the taste.
We love it with…
Danae EVOO feels delicate and balanced in the mouth, with special flavours which can only help to enrich your dishes, matching – without covering – the taste of the most delicate foods.
That is why we suggest you try Danae on fish dishes: from a fresh and sweet raw shrimp tartare, enriched with lime and avocado cream, to fish carpaccio (swordfish, sea bream or fresh salmon) seasoned with grated lemon zest, and with homemade mayonnaise made with Danae on the side; you can also try it on mixed fish salads.
The pairing of Danae EVOO to fresh cow cheeses like ricotta, caciotta or giuncata is also a perfect match – the olive oil enriches and rounds off the flavour of the cheese.
First courses? Amazing with seafood risotto or with the famous Apulian “Tiella” made with rice and mussels; or on homemade eggless chitarra with fresh sauce of Pachino tomatoes and clam: added a crudo, Danae instantly fills your senses with its refined elegance, adding to the dish aromatic and fresh green vegetable notes which really cannot be compared to anything else.
Second courses? Steamed or stewed fish if you want to follow through with the fish theme, but Danae is also ideal with white meat (e.g. turkey). Do you feel to dare a bit more? Try Danae on lemon desserts such as “sorbetto” or “semifreddo” and let us know about the result!
We choose to pair Danae EVOO with a fresh prawn tartare flavored with lemon zest and pink pepper: Danae perfectly equilibrates the dish, balancing the sweetness of the prawn with delicate vegetable tones and a perfect pungency which helps to create the feeling of perfect cleanness in the mouth after the taste.
Azienda Agricola Depalo
The colours of the sky, the sun, the sea and the earth are enclosed in Azienda Agricola Depalo’s logo, an abstract which leaves your mind free to interpret all the hidden meanings behind it.
“The history of the Depalo family is intertwined with the branches moved by the wind and the perfume of sea breeze. Heavy and illuminated by the sun, the olive trees are full of fruits. Farmers since three generations, the love for the land runs through their veins. With Savino, the third generation, the cultivation of olive trees is facing a new challenge: the production of an excellent extra virgin olive oil.” Depalo website.
Even just from these words, we can perceive that the passion, love and true respect of Depalo for their land, the environment and above all for their olive trees and extra virgin olive oils are true; all that is even more emotionally involving when you try their products – and especially their EVOOs – in which these words become the tangible expression of their philosophy.
AZIENDA AGRICOLA DEPALO
Piazza Duomo, 55
70054 Giovinazzo (BA)
Apulia – Italy
PHONE: +39 331 6443974 | +39 347 5972116
Terroir & Region
Puglia, or Apulia, is one of the Southern regions of Italy. The climate is Mediterranean: hot and sunny summers, with mild rainy winters. This area is the heart of Italian olive oil production, and when you try EVO oil from Apulia it’s almost as if you could taste the product of the region’s wellness, the intensity of its sun, the strength of its wind, the sweet saltiness of the Adriatic sea – this is the richness of that territory. And when this extraordinary setting meets the enormous skills of the producers and millers of Apulia, you are sure to try one of the best expressions of Extra virgin olive oil. Discover other regions.
Cultivar / Olive Variety
The Ogliarola Barese is the most widespread cultivar in the Bari area, in particular around the village of Bitonto, also known as “the city of olive trees”. Ogliarola Barese olives are characterized by an early ripening and a particularly high yield in olive oil production; this cultivar gives its olive oils delicate vegetable aromas.
Discover other cultivars.