LE FERRE is the name of a very ancient countryside in the estate of Castellaneta (Taranto, PUGLIA). A prosperous valley between the sea and the hill where the land breathes the breeze of the Ionian Sea and the scents of the Mediterranean scrub climbing on Murgia. The century-old olive trees that we cultivate and preserve in LE FERRE represent our solid roots, they are the essence of our work and produce, always authentic.

LE FERRE is a valuable oil production, only extra virgin, unique in the Italian panorama of quality oils, for its original and varied offer. Everything originates in nature: there are many varieties of olives, each with its own characteristics of shape, color and flavor capable of giving different peculiarities to the oil.

1 - Harvesting. The olives, healthy and ripe, are picked directly from trees and transferred to the olive oil mill. Here, the olives are processed within 24h to preserve aromas and flavours.

2 - Production. Now, olives are defoliated, washed and crusched thanks to innovative machineries.

3 - Gramola (or Kneader). In a machinery known as “Gramola”, the paste of olives is turned slowly. The olive drops combine each other, separating from the rest.

4 - Decanter. The paste is transferred to the “Decanter” where the solid part of olives is devided from the liquid ones (compose of oil and vegetable water).

5 - Separation. Finally, in the “Separator” the oil gets separated from the water to come out pure. All the production process does not exceed 27°C. That's way it is named "cold extraction".

6 - Storage. Storage takes place in steel silos in a controlled temperature space. The oil is then bottled.

That's how we make our extra virgin olive oils. Extra virgin olive oil is a very precious food.

2025 AWARD LE FERRE MULTIVARIETY Extra Virgin Olive Oil.

The 2025 edition of Oli d'Italia, the Gambero Rosso guide that for 15 years has aimed to promote Italy's green gold of excellence, is in bookstores.

Le Ferre's 𝗠𝘂𝗹𝘁𝗶𝘃𝗮𝗿𝗶𝗲𝘁𝗮𝗹𝗲 extra virgin olive oil wins the coveted Three Leaves, the highest recognition for oils considered (*) "exceptional, exciting".

The 𝗠𝘂𝗹𝘁𝗶𝘃𝗮𝗿𝗶𝗲𝘁𝗮𝗹𝗲 that for years has entered the prestigious guide with "Two Red Leaves" as "excellent oil, with a good quality/price ratio", this year reaches the top and enters the oil Olympus.

Honoured and grateful.

MONOVARIETY EXTRA VIRGIN OLIVE OILS

In nature there are many varieties of olives with different fragrances and flavours. Producing different extra virgin oils, each with the single olive variety, as for the LE FERRE MONOVARIETIES, means to exalt the best national olive oil heritage. And to offer, from the plant to the table, many opportunities of taste!

CORATINA, the traditional local Puglia oil with a full intensity flavour. TASTING NOTES : Intense fruity, vegetables notes, its aroma evokes artichoke. Intense oil with decidedly spicy notes and balanced bitter flavours. SUGGESTIONS - Ideal on pizza, red meat, legumes, prawns, baked fish.

PERANZANA, another traditional local Puglia oil with a full intensity flavour. TASTING NOTES : Fruity with strong vegetable note. Balanced taste. SUGGESTIONS : Perfect for grilled fish, timbales, risotto, fresh cheese, crab.

LECCINO, a classic olive with origin from Puglia and Tuscany with a mild intensity flavour. TASTING NOTES : Mildly fruity aroma, this oil lends balanced taste with elegant notes. SUGGESTIONS : Good for sweets, bruschetta, childhood’s food, pinzimonio.

FRANTOIO, a classic olive with origins from Tuscany with a medium intensity flavour. TASTING NOTES : An oil that releases persistent vegetables notes, fresh flavour, average intensity with bitter notes and slight spicy aftertaste. SUGGESTIONS : Good for dried vegetables, risotto, poultry, vegetables.

PICHOLINE, a classic olive with origins from France with a medium-full intensity flavour. TASTING NOTES : Harmonious aroma with green tomatoes sensations, intense flavour with pleasant spicy and bitter notes. SUGGESTIONS : Ideal for crustacean, game, sauces.

MULTIVARIETY 100% ITALIAN OLIVE BLEND

The careful task of research and composition of flavours is the key task of the oil Master of the art of blending. The Master task is to put together olive oils from different olives to find the perfect equilibrium and create unique and wise aromatic bouquets, to the nose and to the palate.

As in perfumery with the professional figure of the "nose", in the olive oil world the blend master puts together all his skills, experiences, fancy (why not!): he tastes, checks, doses and creates the right equilibrium for the oil will born oil and for his customers. It is a continuous, silent and precious work, between nose and palate so that, even year after year, each one can recognize and choose it, again and again.

TASTING NOTES : Sweet fruity, almond scents, lightly bitter and spicy notes. Mutlivarietale is a blend of several olive varieties. It brings out great harmony.

SUGGESTIONS : It’s ideal in many culinary preparations, perfect both for cooking and on the table for dressing, it unleashes taste and unmistakable balance.

FLAVOURED EXTRA VIRGIN OLIVE OILS

LE FERRE FLAVOURED oils are condiments based on extra virgin olive oil and Mediterranean plants, spices, dehydrated essences or natural aromas, coming from a controlled supply chain. Their infusion into extra virgin olive oil ensures fragrance and persistence to perfume and taste. A few raw drops, before serving the dish, to enhance it and customize its final flavoures or, simply, to add that missing ingredient in the pantry!

SMOKED - From the north of the world, the art of smoking foods is no longer just a method of preservation, but also an original way to characterise some dishes with precious aromas of burnt woods. Suggestions : The slightly smoky flavour of this dressing is ideal for marinating beef or chicken before the barbecue or for brushing grilled meats, for an original fresh gazpacio; to enrich a seafood risotto or with radicchio; to flavour baked potatoes.

SAFFRON - It’s a fine and colourful spice. Floral aroma, precious and unusual flavour. Suggestions : Ideal for raw dressing on risotto, fish soups, shellfish, mild sauces.

WHITE TRUFFLE - A very precious ingredient, its aroma is unique. A fine, intensely aromatic and persistent olive oil. Suggestions : Ideal for raw dressing on risotto, eggs, meat and carpaccio.

PORCINI MUSHROOMS - The most beloved mushrooms. They’re intensely aromatic with a decided flavour. Suggestions : Ideal for raw dressing on risotto, fondue, sauce, roast beef.

FLAVOURED EXTRA VIRGIN OLIVE OILS

BASIL - Its sweet notes evoke summer. Fresh and pleasant aroma. Delicious, savoury flavour. Suggestions : Ideal for raw dressing on pasta, mozzarella, bruschette, white meats and tomatoes.

MINT - Aromatic herb, multiple uses. Fresh notes, intense flavour, so strong and pleasant aroma. Suggestions : Ideal for raw dressing on courgettes, cucumbers, potatoes, lamb and peas.

LEMON - Mediterranean sun in a beautiful fruit. Sour and fresh taste with a delicate fragrance. Suggestions : Ideal for raw dressing on salads, tartare, grilled fish, meats and vegetables.

BERGAMOT - A beautiful bouquet for this precious citrus. A pleasant sweet taste, with slightly bitter shades. Suggestions : Ideal for raw dressing for madeleines, tartelette, swordfish, trout.

FLAVOURED EXTRA VIRGIN OLIVE OILS

ANCHOVIES - Anchovies are healthy and versatile in the kitchen. Intense flavour, pleasant aroma. Suggestions : Ideal for raw dressing on salads, pizza, bruschette, broccoli, “orecchiette con cime di rapa”.

GARLIC - Fruity and pungent, it’s essential in the kitchen. This flavoured oil has an intense taste with sweet notes and a strong-smelling aroma. Suggestions : Ideal for raw dressing on sauces, vegetables, and legums, pasta salads and “bruschetta”. 

CHILLI PEPPER - In the world’s culinary tradition it gives vitality to the dishes. Spicy, persistent and captivating. Suggestions : Ideal for raw dressing on legume soups, pasta, pizza, meats and vegetables.

ROSEMARY - In Roman and Greek times, it was a holy plant. A typical Mediterranean spice. Intense fragrance, strong aromatic taste, lightly sour with pungent notes. Suggestions : Ideal for raw dressing on pizza and bread, pork and chicken, chickpeas and potatoes.