Maselli Erbaria Oil
Exclusively for Ad Olivetum
Blend of 3 varieties from Puglia:
Termite, Cima di Melfi and Circella
Organic culture
Producer
Cutting
Locality
Production
Andrea Pezzolla
Tammy Karambelas
Alberobello, Puglia, Italia
less than 1.000 bottles production
ERBARIA: refined blend of Termite, Cima di Melfi and Circella
A symphony of flavors born from the union of three prestigious olive varieties: Termite, Cima di Melfi, and Circella, each bringing its unique character to this exceptional blend.
Termite, with its deep roots in medieval history, gives the oil a historical dimension and a rich taste. Circella, recognizable by its bright red hue when ripe, adds a touch of color and character. As for At Cima di Melfi, it is renowned for its slightly fruity aroma and more intense taste, with notes of green olive and a perfect balance between bitterness and spiciness.
A true celebration of the Apulian lands, ERBARIA promises an unparalleled sensory experience because, even in small quantities, this oil adds a distinctive character to every dish, bringing an Apulian and festive atmosphere. Ideal for enhancing both classic and modern dishes.
THE SENSORY EXPERIENCE
A very pronounced olfactory phase , with green tomato making its appearance, accompanied by the surprising lemon leaf and notes of fresh grass.
The taste phase presents a high but very brief bitterness, because it quickly gives way to a sustained and persistent pepper (and not pepper) spiciness . A very harmonious, balanced and very fresh whole.
FOOD PAIRING
The classics: carpaccio, oily fish (salmon or sea bass), goat cheese and of course pasta. But also a final touch at the table on steamed vegetables (cauliflower and broccoli), or even Brussels sprouts,
Our favorite: replace the vinaigrette of your Niçoise salad with Erbaria, you will be very pleasantly surprised. We have tried it, trust us!
Tammy Karambelas
International olive oil expert
An accredited taster and member of several international olive oil competition juries, Tammy has developed a unique sensory sensitivity and a deep understanding of the nuances of olive oil and the entire value chain. An unparalleled expertise that greatly contributed to this project.
She also has extensive experience as a senior executive in the olive oil industry (production and distribution) worldwide.
But Tammy’s expertise extends far beyond the industry and the sector itself. Asked to provide extra virgin olive oil tasting training, she launched her personalized coaching program for end consumers , buyers or traders , in order to share her passion and know-how while contributing to the growth of the culture of quality olive oil, to the delight of her disciples.
Training sessions are offered in English, Greek and Spanish.
Do not hesitate to contact her!
We were honored by this collaboration with Tammy Karambelas,
whose expertise and dedication to excellence
are a guarantee of quality for Ad Olivetum.
Single Variety Oils and Blends
Natural olive grove blend
When several varieties coexist in the same olive grove, and the olives are picked and "molturées" (from the Spanish molturar) together, regardless of the variety. This is the case of traditional olive groves with trees that are generally already of a certain age, where the main variety will be accompanied by wild olive trees. The maturation of the different varieties is sometimes quite different from each other, the oil extracted will present notable nuances each year.
Blending of extra virgin olive oils
This exercise consists of mixing extra virgin olive oils (already extracted) together, either from different varieties ( Bellissima ), or from the same variety, but with olives picked at different times, or from different olive groves, or, finally, from different extraction practices at the mill.
ERBARIA extra virgin olive oil, designed by Tammy Karambelas exclusively for Ad Olivetum, was made from oils already extracted from the Termite, Cima di Melfi and Circella varieties from the olive grove of producer Andrea Pezzolla.
European Union assembly oils
We will often find this mention in large and medium-sized stores. It is used when olive oils from different countries of the European Union are mixed.
Monovarietals
These are extra virgin olive oils (or virgin) extracted from a single variety of olive. This allows you to savor 100% of the sensory profile of the variety and the terroir where the olives were harvested. Because the same variety of olive, grown in Spain, France, Italy or Greece, will produce a very different extra virgin olive oil, depending on many factors, such as, among others: the constitution and type of soil, the climate, irrigation or the time of harvest.
The Maselli family business was launched in the 1950s by Don Ciccio Maselli. Today, his nephew, Andrea Pezzolla, is the one who runs the operations.
A qualified agronomist, he is committed to his passion for olive growing by also choosing to explore new production methods. If you meet him, ask him to talk about his Spanish and Australian experience in one of the largest oil companies in the world. There he learned about and explored innovative models, organic farming and olive processing techniques, as well as sensory analysis of oils.
Today, the Maselli agricultural company extends over an area of about 13 hectares, between Alberobello and Acquaviva delle Fonti in the heart of Puglia. Olive trees of the Termite di Bitetto, Cima di Melfi, Coratina, Oliva Rossa called "Circella" and other minor local varieties are cultivated.
The cultivation models are traditional and intensive, with manual harvesting and mechanical facilitators. The processing of the olives takes place at the mill that Andrea advises as a consultant.
Immediately after extraction, the oil is filtered and stored in company-owned stainless steel silos in a modified atmosphere with nitrogen and at a controlled temperature.
