Ad Olivetum Erbaria BIO X Olio Maselli 500ml - Ad Olivetum

Ad Olivetum Erbaria BIO X Olio Maselli 500ml

Name: Ad Olivetum Erbaria BIO X Olio Maselli 500ml
Brand: Olio Maselli
Price: 21.0 EUR
Availability: InStock

Italy

€21,00 EUR

Quantity

Award-winning EVOO 3 years in a row (2024 gold medal, 2025 & 2026 double gold medal)
Created by olive oil expert Tammy Karambela, this year from the Coratina & Peranzana varieties from the 3rd member of our gang, itlaian producer Andrea Pezzolla (Olio Maselli), directly from Alberobello in Puglia
With an intense green fruity flavour, Erbaria is a "powerful" EVOO that will appeal to the demanding consumer looking for an olive oil that will never go unnoticed. "A few drops are enough," as they say!

Fruity

Bitter

Spicy

Origin

Italy

Puglia

Alberobello

Terroir

Traditional olive grove on the Murge hills, between Acquaviva della Fonti and Alberobello, in the province of Bari:

Bathed by the Puglian sun and surrounded by oaks, cliffs and dry stone walls, which make up a captivating landscape of magical beauty that never ceases to surprise.

Harvest

ERBARIA: an original, intensely Mediterranean creation

Producer: Andrea Pezzolla

Original creation: Tammy Karambelas

Location: Alberobello in Puglia, Italy

Bottling: 300 bottles

Bottling date: April 2026

Varieties: Coratina & Peranzana

Harvest date: October & November 2025

Sensory Experience

Green Fruity - Early Harvest Extra Virgin Olive Oil

A very pronounced olfactory phase with prominent notes of freshly cut grass, as well as fruits (almonds).

The taste phase presents a moderate and brief bitterness, which quickly gives way to an intense but not very persistent pungency. An overall very harmonious, balanced, and fresh experience with an excellent aftertaste and a very beautiful length on the palate (taste it "plain" to experience it).

A symphony of flavours born from the unprecedented union of 2 prestigious olive varieties, each bringing its unique character to this exceptional blend.

A true celebration of Apulian "terroirs", ERBARIA promises an unparalleled sensory experience because, even in small quantities, this EVOO adds its own character to every dish, bringing the festive atmosphere of Puglia. Ideal for enhancing both classic and modern dishes.

Food and oil pairings

Salads/Vegetables: with all kinds of artichokes! Or with fresh summer salads, such as a tomato, onion, and pepper salad, or with a fresh tuna salad.

Fish: preferably with oily fish (such as sea bass or salmon) or with shellfish (Erbaria's almond notes will pair wonderfully).

Meats: with poultry, lamb chops with roasted french fries, or a braised lamb.

Pasta: pasta with a rather powerful sauce, such as Amatriciana or Puttanesca. For the latter, you can also add our Kalamata olives(pitted) as well as our wild capershand-picked.

Pizzas: with grilled vegetables (eggplant, zucchini) and pecorino :)

Erbaria offers an intense "sensory personality" on the nose, complex on the palate, with a medium but sustained bitterness and high pungency (when tasted "neat") with a very beautiful length on the palate. We prefer to pair it with dishes of medium to high flavour intensity (and less with cream-based or fruit-based dishes).

Andrea Pezzolla (Olio Maselli)

The Maselli family business was founded in the 1950s by Don Ciccio Maselli. Today, his nephew, Andrea Pezzolla, is at the helm of operations.

A qualified agronomist, he is dedicated to his passion for olive growing, choosing also to explore new production methods. If you meet him, ask him to talk about his experiences in Spain and Australia at one of the world's largest olive oil companies. There, he learned about and deepened his understanding of innovative models, organic farming and olive processing techniques, as well as the sensory analysis of oils.

Today, the Maselli farm covers an area of approximately 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" varieties and other minor local varieties are cultivated there.

The cultivation models are traditional and intensive, with manual harvesting and mechanical aids. The olives are processed at the mill, which Andrea advises as a consultant.

Immediately after extraction, the oil is filtered and stored in the company's stainless steel silos, in a modified atmosphere with nitrogen and at a controlled temperature.

Tammy Karambelas

With over 20 years of experience as a senior executive in the olive oil industry (production and distribution) worldwide, Tammy has made an unrivaled contribution to this project with unparalleled expertise.

An accredited professional taster and member of several international olive oil competition juries, Tammy has developed a unique sensory sensitivity as well as a deep understanding of the nuances of olive oil and the entire value chain. With a solid academic background, Tammy holds degrees in Applied Science in Mathematics and Computer Science from Swinburne University in Melbourne, as well as in Economics.

Regarding olive oil, her passion for excellence has led her to obtain several degrees in olive oil tasting, production, and marketing: Organizzazione Nazionale Assaggiatori Olio di Oliva (Italy), and an International Olive Council (IOC) scholarship for the specialized diploma of extra virgin olive oil tasting expert from the University of Jaén (Spain).

Always eager to deepen her knowledge, Tammy regularly visits Spain to refine her continuous training by studying olive oil production at the IFAPA Alameda del Obispo (Cordoba) and Venta del Llano (Mengíbar, Jaén) centers.

But Tammy goes beyond the industry and the sector itself. Invited to deliver extra virgin olive oil tasting training, she launched her personalised and tailor-made coaching program for end consumers, buyers or traders, to share her passion and know-how while contributing to the development of a culture of quality olive oil, to the delight of her followers.

Tammy delivers her training sessions in English, Greek, and Spanish. Contact her on Linkedin

I have been honoured by this collaboration with Tammy Karambelas, whose expertise and dedication to excellence are a guarantee of quality for Ad Olivetum.

How should I store my olive oil?

The three enemies of extra virgin olive oil are heat, air, and light...

Choose opaque bottles (never transparent!) and avoid direct contact with light.
Keep your oil in a dark, cool place and avoid exposing it to a heat source if not necessary (oven or other cooking area).
Depending on your consumption rate, try not to keep too many half-used bottles for too long (the air inside accelerates oil oxidation). A few weeks is still okay.

Visit the Blog for more tips.

Filtered or unfiltered?

My recommendation: always choose filtered olive oil.

Suspended particles (residues of skin, pulp, or pit) accelerate the natural oxidation of the oil and contribute to a faster degradation of its aromatic qualities and its polyphenol content.

Visit the Blog for more tips.

Nutritional Values

Average nutritional values per 100g

Energy 3389kJ/824kcal

Total fat 92g of which

- saturated fatty acids 14g

- monounsaturated fatty acids 71g

- polyunsaturated fatty acids 7g

- Salt 0g

Carbohydrates 0g of which

- sugars 0g

- protein 0g

Ad Olivetum Erbaria BIO X Olio Maselli 500ml

Origin

Terroir

Harvest

Sensory Experience

Food and oil pairings

Andrea Pezzolla (Olio Maselli)

Tammy Karambelas

How should I store my olive oil?

Filtered or unfiltered?

Nutritional Values

SHOP

USEFUL LINKS

Product title

Ad Olivetum Erbaria BIO X Olio Maselli 500ml

Origin

Terroir

Harvest

Sensory Experience

Food and oil pairings

Andrea Pezzolla (Olio Maselli)

Tammy Karambelas

How should I store my olive oil?

Filtered or unfiltered?

Nutritional Values

Newsletter

SHOP

USEFUL LINKS