Deliceto, the pulsing heart of the Southern Mountains of Daunia, is a thriving hilly town rich in olive groves cared for by expert hands.
Today the third generation, Patrizia and Bartolomeo, sister and brother, continue to dedicate themselves to the old family business with the same care and devotion.
Antico Frantoio Ingegno since 1960
The Antico Frantoio Ingegno was founded in 1960 by grandfather, Bartolomeo, who began to carry out the activity of “Oil Miller” in full title with innate passion, then handed down to his son Mattia and to his grand-children.
WE LOVE OIL
Deliceto, the pulsing heart of the Monti Dauni Meridionali, is a thriving hilly town rich in olive groves cared for by expert hands.
In a location where wheat is cultivated, there is a green patch is about 30 sqaure kilometres, location “Tremoleto”, at the altitude of 500 meters above sea level. There are olive trees, roundish and lush, high three/four meters, which friut excellent olives like coratina and ogliarola, with a unique extra virgin in flavour, in its scent and organoleptic characteristics. In the center of this territory, in the locality of “ Ripa della Volpe”, is situated the Antico Frantoio Ingnegno: new in structure, innovative in the extraction techniques, endowed with intallations of the lastest generation, which guarantee a patrticulare process which best exalts best the flavours, the intense and unmistakable scent of the fresh olives of Tremoleto. Here the sister Patrizia and the brother Bartolomeo, the third generation of “millers”, maintain the old mediterranian tradition in the footsteps of their father Mattia and still before of their grand-father Bartolomeo.
The scupulous processing, by cold extration, which preserves the intense and unmistakable scente of fresh olives.
Over the years and the wise methods of processing handed down by father to son, is the secret and success which makes the excellent products of the “Ingengno Line”. The extra virgin oil is a fruit chosen meticulous and sought of healthy olives, still harvested by hand, at the correct point of ripening, stored in perforated crates and pressed within 24 hours to avoid risk of fermentation and oxidation which would penalise the characteristics of the oil. Today the sister Patrizia and the brother Bartolomeo, the third generation, continue to dedicate themselves with the same care and devotion to the old family business.