Meandering through the ancient olive groves owned by producers Marta Consiglia and her brother, Vito Lisi in Miggiano, Puglia, I came upon an olive wood nymph. If we hadn’t captured her on camera, you wouldn’t have believed me.
The tree from which she emerged is 500 years old and still producing olives for oil, the lifeblood of a region has been cultivating olives for oil for over 5000 years. Until modern times, much of the oil was crude and inedible, destined for lampante, lamp oil that lit the streets, homes, and churches of Europe.
Today, the family produces organic, high quality extra-virgin olive oil, and citrus-pressed extra-virgin olive oil made from one-third chopped fresh lemons pressed with two-thirds olives.