Anybody can be olive oil,
At the beginning of the 1900s, Domenico (Mimmo) Buondioli founded the original Azienda Agricola BuondiOli and has embraced ever since the immeasurable value of the splendid biodiversity in the Gargano region.
The spirit of our company is found in our attention to detail for the land and our trees, a sign of the love and dedication we give our products. Organic, for us, is natural: it’s what we’ve always been.
The entire supply chain follows methods that respect nature: from production to packaging, all the steps are monitored to maintain a low environmental footprint.
We don’t stop there. At the center of our work is also a constant search for innovative and environmentally friendly solutions.
The gained experience of a third-generation family business and the latest agricultural techniques, combined with the assistance of agricultural experts in the field, help us to create the perfect conditions for producing organic extra virgin olive oil of the highest quality.
We allow our products the time needed to decant naturally, without filtration. In this way, the natural properties of our products remain intact, and it allows them to stay naturally preserved over time.
Beyond the quality of the product, we also guarantee freshness and genuineness, both of which are difficult to find today.
The favorable conditions of the soil and climate and the unique composition of the land, rich in phosphorus, potassium, and other elements, give the products the aromas and flavors that characterize the oils of Azienda Agricola BuondiOli.
After more than a century, it’s still here — along the Northern coast of the Gargano National Park, between the fertile land of Carpino and the surrounding towns of Rodi Garganico and Ischitella — that we carry on the family traditions of creating organic extra virgin olive oil. It’s all in our name, Buon di oli: “Good oils!”
A short walk through our olive groves is all it takes to fall in love with the local landscape. The majestic Ogliarola Garganica, its twisted branches dancing to an ancient song, towers over you.
Its roots have stood the test of time, having reigned over the
Gargano promontory for centuries.
From its fruits we extract what becomes BuondiOli Extra Virgin Olive Oil. This is what makes us different:
What is Extra Virgin Olive Oil?
Extra virgin olive oil is oil that is obtained directly from the olives by mechanical means and that has an acidity of no greater than 0.8%. Our products have a maximum acidity of 0.21%.
What is acidity?
Acidity in extra virgin olive oil is the amount of oleic acid that the oil contains. Oleic acid is found naturally in many animal and vegetable fats, such as some nut and seed oils.
Is the oil filtered?
No, we naturally decant our oil and believe that filtering causes the oil to lose its virgin characteristics.
What are polyphenols?
Polyphenols are organic substances with antioxidant properties and are found in oil. Their ability to block free radicals is one of the most valued qualities of a good olive oil. An oil with around 200 polyphenols is generally considered a high value. Our Ogliarola Garganica oil contains 482.
What is olive oil?
Olive oil — as opposed to EVOO — is not an agricultural product made by physical and mechanical means, but rather an industrial product produced by chemically treating discarded oil.
What is the best way to consume EVOO?
We recommend pouring it raw straight over your dishes (not for cooking) in order to appreciate the intense flavor of the oil and to not mask the flavors of the dish.
What is the smoke point?
The smoke point is the temperature at which a fat begins to burn and thus emit toxins. Extra virgin olive oil has a smoke point of 200 degrees, as opposed to seed oils and other fats.
How long can EVOO be preserved for?
EVOO lasts for up to 18 months from, by law, the bottling date, and by our definition, from the time of milling.
How should oil be preserved?
EVOO doesn’t agree with either cold or hot environments and has a tendency to absorb surrounding odors. Therefore, we recommend preserving it in a cool, dark, dry place, away from potential bad odors.