{"title":"Olio Guglielmi","description":"\u003cp\u003eApulian olive oil from the Castel del Monte territory, pressed within hours of harvest.\u003c\/p\u003e\u003cp\u003eIn 1954, Saverio Guglielmi opened a frantoio in Andria. Today his grandson — also Saverio, third generation — runs it, from groves on the Murgia plateau in the shadow of Castel del Monte, the octagonal castle Frederick II left on the hill seven centuries ago.\u003c\/p\u003e\u003cp\u003eThe house is built on speed and patience in the right order. Speed at harvest: olives are milled within twelve hours of picking, the premium lots faster still, because oil begins losing the fruit the moment the fruit leaves the tree. Patience after: the oil rests in steel under nitrogen, away from air and light, until bottling. The consortium's Puglia IGP mark on the label means the whole chain — variety, grove, mill — is checked.\u003c\/p\u003e\u003cp\u003eAnd once a year, the oldest tradition of the region's frantoio families: the first small picking of the season, historically set aside for the family's own table. Guglielmi releases a limited quantity of it as Fior d'Olio — the flower of the oil.\u003c\/p\u003e\u003cp\u003eA share of that first picking travels to Casa. That it does at all says what the relationship is; the consortium-checked IGP beside it covers the other three hundred and sixty days.\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/house-guglielmi.jpg?v=1789479216","url":"https:\/\/checkout.casaitaliana.in\/collections\/olio-guglielmi.oembed","provider":"Casa Italiana","version":"1.0","type":"link"}