A project that wasn't even a project at first. A hobby, a pastime. For brothers Luca and Giuseppe Esposito, this meant making oil, to the extent that they dedicated their study breaks in autumn to this work: "There was an oil mill for third-party olive processing where, during university breaks, my brother and I helped out, guided by a local olive oil master." This is the story of Le Ferre company in Castellaneta, province of Taranto, which this year won the award for "best blend" in the Oli d'Italia 2024 guide.
The decision to work with olives as a profession
At first, the olive growers in that area who brought their olives, especially the older ones, didn't trust these two young men and how they used the machines. They stood there, watching every drop of oil that came out. After a short time, they realized that the oil coming out of that mill was different, had something extra: "Capability and organizational rigor, curiosity, and availability made that mill the first in the area. The older people no longer stayed to watch their olives and monitor the oil output because they trusted us. They especially appreciated, incredulously, the cleanliness of the premises. Quite unusual for them, accustomed to very different criteria for managing order in a mill."
Diversifying production
From there began a real study path in the midst of which some right intuitions intertwined, characterizing the company's success. First and foremost, product diversification that allows each palate to choose the most pleasing product, but also to match "its" oil with every dish. To this were added communicative peculiarities such as always writing "extra virgin" without abbreviating it in any way, or taking care of the graphic appearance and communication of the product that always reflected the professionalism of their way of working. "We dared and risked because of our young age, for proposing more products and not just 'oil,' for flavored products based on quality extra virgin; all with an approach oriented towards customer needs and not just the company's. We feel we have done a lot in a sector as strongly conservative as this."
What the "best blend" of 2024 is like
"And to think that 'Selezione' was born precisely to pay homage to the art of blending and the professionalism of our olive oil master, my brother Giuseppe," Luca tells us. And this is precisely the recognition obtained in the latest edition of the Oli d'Italia guide. The best blend of 2024 is a fascinating blend of the Coratina and Frantoio varieties whose aromatic plot unfolds with hints of artichoke, cut grass, pea pod, almond, lettuce, and balsamic notes. On the palate, it enjoys great balance, never invasive, and a fascinating persistence thanks to bitter sensations of rocket and a peppery note that goes straight to the throat.
The company's numbers
"We were 3, now we are 12, we export worldwide, and with our products, we tell the story of our territory and the concept of 'made in Puglia'." The property of the Esposito brothers extends into the countryside a few minutes from the center of Castellaneta and includes, in addition to the mill, about 4,000 olive trees. Most of the olives used for production are purchased in the area after careful selection. The company also produces a very varied line, 25 types, of flavored oils.
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