Monocooltivar – Visconti

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Thank you to Az. Visconti for sending us their Monocooltivar EVOO.

Producer	Az. Visconti, storie di terra
Crop Year	2019/2020
Cultivar	Peranzana 100%
Region	Apulia (Torremaggiore)
Harvesting Method	Manual
Extraction Method	Continuous
Milling	Within 6 hours of collection
Tasted on	Aug 2021

EVOO – Food pairing advice: Monocooltivar

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Monocooltivar Peranzana extravirgin olive oil, by Azienda Agricola Visconti – Storie di Terra, is the first Slow Food presidium in Foggia province (Apulia). 

Since we opened the bottle, Monocooltivar Peranzana EVOO “explodes” with all its scents and fragrances on our nose, recalling the scents of summer fruits: Mediterranean herbs, tomatoes, spices and fresh fruity notes are the gift of the centuries-old olive trees that produce the olives from which Monocooltivar is born. These centuries-old olive trees have been lovingly cultivated for 3 generations by the Visconti family through sustainable agronomic practices.

Monocooltivar EVOO is a Slow Food Presidium. Slow Food contributes to enhance the past and present of this bottle and to constitute a real springboard towards the future of this quality product: selection of the fruits, early harvest, and processing within 6 hours with innovative extraction techniques are a seal of quality made by the Visconti family.

Monocooltivar is an Extravirgin Olive Oil which always “finds” its place on your favourite food, especially with first courses and pizzas!

Also read the review of Unico EVOO by Visconti.

Appearance & Visual Analysis

Monocooltivar EVO oil is a lively mix between lemon yellow and lime green colours.

Scents & Olfactory analysis

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The perfumes of Monocooltivar Peranzana EVOO are of excellent intensity and great finesse: all its aromas are recognizable, balanced, and pleasant to the nose.

You immediately notice the presence of the tomato, both in the leaves and in the green and red version, there is also the sweet green peppercorn. Mediterranean herbs are identified: basil, rosemary, and oregano. We also find bitter almonds and green vegetables such as artichoke, rocket, and chicory accompanied by a note of celery and delicate fruit notes: jujube and green apple. Black pepper is also identified.

Tasting: Aromas & Flavours

Pungency

Bitterness

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The flavor of Monocooltivar Peranzana EVOO alternates sensations of medium intense pungency with bitterness. At the palate it enriches each bite with an elegant and balanced taste.

We find aromatic herbs: rosemary, basil, and oregano. The note of tomato fades and gives way to the fresh and vegetable taste of pepper, artichoke, rocket and chicory. We also identified green almond and green pepper. In the mouth Monocooltivar EVOO results clean and balanced and of excellent persistence and finesse.

We love it with…

Learn how to pair EVOO and food on our easy guide: Olive Oil Pairings.

Thanks to the balanced sensation of bitterness and pungency, and the good intensity of its aromas and taste, Monocooltivar Peranzana is able to enhance the taste of different recipes: from appetizers to main courses, where it enriches the taste with hints of tomato and Mediterranean herbs.

Thanks to the balanced sensation of bitterness and pungency, and the good intensity of its aromas and taste, Monocooltivar Peranzana is able to enhance the taste of different recipes: from appetizers to main courses, where it enriches the taste with hints of tomato and Mediterranean herbs.

Meat or Veg Bruschetta, hot and cold appetizers with cheeses and cold cuts are the right choice to try with Visconti’s Monocooltivar Peranzana.

First courses and Pasta with tomato sauce, white meats, and Mediterranean roasted fish are its favorite combinations.

As lovers of bread and pizza, however, we have to recommend it on summer focaccias and freshly baked pizzas: “a crudo” on these dishes its aromas and fragrances will explode in all their power. Monocooltivar EVOO is divine when paired with the “3 tomato pizza” by maestro Gabriele Bonci.

Visconti, Storie di Terra

The Visconti company took its first steps in olive oil production in Puglia, in 1974, and since then wrote its history; through the years, it kept a light on the research of new cultivation and production methods which aiming at high-quality production, all while paying attention to the smallest details, from field cultivation up to to the conservation of oil bottles. In 2017 it also became a slow food praesidium.
“Brothers, children and grandchildren: our stories of land are stories of people. Our work tastes like family, unity, staying together, but has also the added and personal value that each of us can bring. In fact, it has been since generations that the Visconti family cultivated the land and gathered its generous fruit. The company has over 100 hectares of cultivated land ranging from wheat to tomatoes, from vineyards to olive groves. The olive-covered area is represented by over 30 hectares, with a total that exceeds 5000 plants; among these, about 80%, is represented by centuries-old and multi-secular trees.”.

“Since always cultivating lands is the thing we do best: in our family, we hand down a true art which is full of all the knowledge, skills and expertise required in the processes of cultivating olives and then pressing them. An art that has its roots in the best rural tradition, preciously preserved and transmitted, and which always aims at continuous experimentation in the search for innovation, both in production and in cultivation.”

Visconti, Storie di Terra
Via Foggia km 0.100
71017 Torremaggiore (FG)
Apulia – Italy
Tel: +39 0882 382362
Visconti, Storie di Terra Website

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.
Discover other regions.

Peranzana is a typical Apulian cultivar mainly grown in the Foggia province, in the areas of Torremaggiore, San Severo, San Paolo Civitate and Serracapriola in particular (i.e. Danuia and the upper Tavoliere delle Puglie). The oil yield is medium and Peranzana-based EVO oils have balanced bitterness and spiciness, and typical hints of flavour of almond, artichoke and tomato.
Also discover other cultivars.