Thank you to Az. Bisceglie for sending us their GangaLupo EVOO.
| Producer | Az. Bisceglie Maria |
| Crop Year | 2019/2020 |
| Cultivar | Coratina 100% |
| Region | Apulia (Santo Spirito) |
| Harvesting Method | Handpicking |
| Extraction Method | Continuous – Cold extraction |
| Milling | Within 3-6 hours of collection |
| Tasted on | January 2021 |
Coratina is one of the most representative cultivars of Puglia, not to say of the whole Italian scene: its strong flavor and unique bitterness have lifted it in the Olympus of the most intense olive varieties, suggesting classic pairings with strong flavoured dishes such as meat and soup. However, to eyes like those behind Az. Bisceglie Maria, who knows the potentiality of the Corantina cultivar as well as the potential of a blessed territory like that of Puglia, everything can be shaped in a different way – Coratina loves to merge with the flavours of its territory to express itself each time in a new particular way, as found in the uniqueness of GangaLupo EVO oil.
GangaLupo EVOO is a fresh, balsamic and spicy Coratina based olive oil which combines its classic perfumes of artichoke, thistle, chicory and green almond with hints of mint, thyme, lime, and Granny Smith apple; a Coratina which comes from the sea and yet reminds us of the freshness of the mountains, representing the perfect match for both more classic pairings, and to go along with pasta or strong flavoured fish dishes. Add it a crudo to your recipes to discover its full potential!
Appearance & Visual Analysis
GangaLupo EVOO is of a lemon-yellow colour, rich in green shades which appear clear and bright in the light.
Scents & Olfactory analysis
Chicory Artichoke Rocket Green Olive Green Almond Fresh mountain grass Lime Green Apple Black & White Pepper Mint & Thyme Green Tomato Green Walnut
In the olfactory analysis, GangaLupo EVOO is rich in green vegetable scents; among all, we perceive flavours of chicory, green almond, Green Walnut, artichoke, rocket, green olives and fresh mountain grass in particular, followed by lighter tones of green tomato. These aromas are enriched by scents of aromatic herbs such as thyme, rosemary and laurel, a fruity note of citrus (lime, in particular) and green apple, and a rich yet non-invasive spiciness tone of black and white pepper.
Tasting: Aromas & Flavours
Pungency
Bitterness
Chicory Artichoke Green Almond Rocket Green Olive Mint Black Pepper Lime
GangaLupo EVOO coherence between the aromas found in the olfactory analysis and its taste is a clear sign of its quality. The bitterness feeling is powerful and fulfils the palate immediately while also lasting long in the aftertaste, enriching the vegetable aroma of the olive oil. During the tasting, we can perceive aromas of chicory, artichoke, almond, green walnut, rocket and green olive, aromatic flavour tones of mint, lime, rosemary, and spicy notes of black pepper.
The pungency feeling is slightly less intense than the bitterness, while still giving a feeling of tickling which persists long in the throat.
We love it with…
Learn how to pair EVOO and food on our easy guide: Olive Oil Pairings.
Thanks to a soul which results to be a mix between the green and strong flavour of Coratina and some most delicate spiced and floral notes, GangaLupo EVOO is perfect both for more canonical combinations of this cultivar with meat or vegetables, and for the preparation and a crudo seasoning of pasta or strong flavoured fish dishes.
Let’s start with the appetizers – GangaLupo EVOO is perfect in combination with bruschetta with either meat or fish, or with vegetarian meatballs/mini burgers (made with lentils and potatoes or aubergines).
We recommend GangaLupo EVOO on pasta dishes – pasta with fresh tomato sauce (read our recipe here) enriched by a final grating of fresh salted ricotta; vegetarian pasta with broad beans and pecorino cheese, or even the famous apulian dish of orecchiette with turnip greens. GangaLupo EVOO is also excellent on fish first courses such as gnocchi with octopus and fava beans puree, while also not fearing the combination with first courses made with meat or meat sauce.
Second courses and side dishes – pair GangaLupo EVOO with grilled or stuffed vegetables (tomatoes, courgettes, aubergines, onions), a result especially good in combination with porcini mushrooms; perfect on meat dishes such as beef tagliata, chicken strips with peppers, or beef, pork and rolls cooked in tomato sauce, to end with “Polpette cac and ov” Abruzzo egg and cheese (cheese)balls. Fish dishes? Choose GangaLupo EVO oil for peppered mussels or mussels au gratin, tuna tagliata, and mixed seafood roast.
We decided to combine GangaLupo EVOO to a fish dish: pasta with octopus sauce and porcini mushrooms; the olive oil provides the dish with refreshing vegetable notes which are originally missing to the preparation, while also helping to tie the flavors together. The pungency note of GangaLupo EVOO turned out to be just perfect on the fish sauce!
Az. Agr. Bisceglie Maria
“For many generations Girone-Bisceglie family has been working in the agricultural sector developing techniques and farming processes always aimed at an agriculture that is good, efficient and respectful of the natural cycle. Luigi and Vito grew up playing between the lines of olive trees in the Ganga di Lupo district, chasing the tractor of their father Michele, who taught them the love for cropland fruits, and with their mother Maria who taught them family moral values like patience and constancy with which, through an uninterrupted work, they pick the fruits. In the 15 hectares of olive groves, the olive cultivar coratina production reached about 800/900 quintals per year.”
“In 2017, Girone’s family decided to invest in the direct transformation of the product. Thanks to a great attention to the selection of the best olive oil mill and to a choice of a cold pressing process, the Olio GangaLupo oil is bottled. A selected and high-quality first production. A mark which joins the different characters of Luigi and Vito, subverts their paths, mingles and projects them, who are strong thanks to their family traditions, into a new company activity which brings the taste of this adventure on your tables.”
Azienda Bisceglie Maria
Via Nicholas Green, 20
70127 S. Spirito – Bari
Apulia – Italy
Info: (+39) 340.452 4172 / (+39) 329.812 3990
Gangalupo website
Terroir & Region
Apulia
Puglia, or Apulia, is one of the Southern regions of Italy. 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, 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. Main olive varieties of Puglia are: Coratina, Ogliarola (“barese”, “del Gargano”, “salentina”), Peranzana, Cima “di Bitonto”, Cima “di Mola”, Cellina di Nardò.
Discover other regions.
Cultivar / Olive variety
Coratina
Coratina is an olive cultivar typical of Apulia (Puglia). It’s one of the cultivars with the highest concentration of polyphenols, organic molecules with natural antioxidant characteristics, which confers the oil its strong bitter and pungent notes. Coratina’s EVOOs are also featured by a reduced acid content.
Discover other cultivars.