Franco Tamborino Frisari

The Tamborino Frisari Family boasts a history with deep roots in the Salento area, where they have always distinguished themselves for their commitment to perfecting agricultural and commercial activities. The distinctive characteristic of their extra virgin olive oil lies in the careful attention given to each phase of the production process, from the harvesting to the packaging. Low environmental impact methods are used to treat the plants for parasites. The extra virgin olive oil is produced by cold pressing with the sinolea method in the farm’s mill. It is obtained from olives grown in the Tenuta Corte de’ Droso from the Cellina and Ogliarola varietals and in the Tenuta Api, from the Leccino, Frantoio and Nociara cultivars in addition to several minor varietals. Immediately following the harvest, high quality standards are maintained by storing the oil produced by each single varietal in stainless steel containers. The oil does not undergo manipulation or filtration. It is decanted and treated to periodic siphoning and finally bottled. The careful selection of blends thus creates the “Corte de’ Droso” oil with its Affiorato, Delicate, Intense and DOP Terra D’Otranto varieties.