The extra virgin Dauno olive oil is produced in the province of Foggia and obtained from the Peranzana or Provenzale, Coratina, Ogliarola Garganica and Rotondella olive varieties.
It has a maximum acidity of 0.60 percent. Depending on the location of the olive groves and varietals used, Dauno oil comes in four different varieties. Alto Tavoliere is obtained from the Peranzana or Provenzale varieties (at least 80%); it is green to yellow in color and has a mild fruity aroma with hints of fresh fruit and sweet almond, and also quite a fruity taste. Basso Tavoliere is obtained from the Coratina variety (at least 70%); it is green to yellow and has a fruity aroma and flavor, with pronounced piquant and bitter notes.
Gargano is obtained from the Ogliarola Garganica variety (at least 70%); it is green to yellow and has a mild fruity aroma with hints of hay, and an almond aftertaste. Subappennino is obtained from the Ogliarola Garganica, Coratina and Rotondella varieties (at least 70%), it is green to yellow in and also has a mild fruity aroma, with a distinctive aftertaste of fresh fruits. Alto Tavoliere is a very versatile product used raw in numerous vegetable, fish and meat-based dishes.
The Gargano variety is ideal for delicate fish dishes while the Subappennino variety can be used for frying or even in cakes and desserts.
