Olio Guglielmi

The people behind it

Olio Guglielmi is a family business, and its story begins in 1954 in Andria. That year the founder, Saverio Guglielmi, leased together with his brothers one of the many olive mills then active in the town. After him his sons, Riccardo and Vincenzo, learned the trade as boys and carried it forward, buying new olive groves over time to enlarge the property; the company that runs the mill today, incorporated in 1985, still bears their names and their father's. According to the company profile, the third generation now also takes part in the family work.

The public face of the business is Saverio Guglielmi, whom the website presents as chief executive. He is the one who explains the mill's choices at trade fairs and events, and who sums up the idea behind the product lines: "to create an olive oil of Puglia that holds various aspects of our land". In 2024 he collected in Madrid the EVOOLEUM award given to the company's Olio di Puglia IGP, and in 2026, commenting on the gold medal in New York, he described NYIOOC as a chance for recognition of everyday work. The company describes itself as "a small world" in which family and production have been intertwined for more than seventy years, between the olive groves of the Murgia and the mill on Via Canosa.

Sources: Olio Guglielmi — Politica qualità e ambiente e presentazione aziendale (PDF, rev. 30.09.2022) · Olio Guglielmi — «L’oliva chiama a raccolta» (12/11/2018) · Olio Guglielmi — Tuttofood 2019 · Olio Guglielmi — Gli oli · Olio Guglielmi — Premio EVOOLEUM 2024 (14/01/2025) · NYIOOC — Guglielmi dal 1954 wins Gold at 2026 NYIOOC for Guglielmi dal 1954 Coratina · Olio Guglielmi — Chi siamo

What they make

The range is broad and organised in lines. Olio di Puglia IGP is guaranteed by the protection consortium, which checks the whole supply chain in Puglia from tree to bottle; there is also an organic version made only from Ogliarola olives. Le Monocultivar presents three Apulian varieties on their own, Coratina, Peranzana and Ogliarola, from olives picked in the first days of October and milled within two hours. Arso is an extra virgin oil smoked over beech wood, made from the single-variety Peranzana; Monogram brings together five references with different fruitiness, from olives grown on the family's land; the Aromatici are made by milling olives together with herbs and citrus. The offer is completed by Couvette gift boxes and Mignon, 20-millilitre glass bottles designed for restaurants and hotels.

Coratina is the most intense of the three single-variety oils. The website describes it as clear and bright yellow-green, with a decisive vegetal profile: bitter and green almond, artichoke stem, tomato leaf and herbs, with medium-high bitterness and pungency that remain well balanced. In the kitchen the company suggests it raw on vegetables, pulses and soups, on red meat and grilled dishes, on bruschetta, tuna carpaccio and swordfish salads, and on pizza.

Sources: Olio Guglielmi — Gli oli · Olio Guglielmi — Olio di Puglia IGP · Olio Guglielmi — Coratina nella linea Le Monocultivar · Olio Guglielmi — Monocultivar Coratina

Ingredients and territory

The family's olive groves lie in the countryside of Andria, among the Murgia hills overlooked by Castel del Monte. In the 2022 company profile the property covered 120 hectares with about 22,000 olive trees of native cultivars; among the varieties the family looks after directly, the company names Coratina, Peranzana and Ogliarola. According to the same document the olives are milled within 24 hours of picking, with cold extraction that does not exceed 27 degrees, while for the Le Monocultivar line the website states milling within two hours.

The current mill, built in 2014 outside the town, covers an area of 21,000 square metres with five production lines and can process 20,000 kilos of olives an hour. A 64.8-kilowatt photovoltaic plant makes it self-sufficient in energy, and a boiler fuelled with pomace pits, the woody residue of olive processing, further reduces consumption. The oil is stored in stainless-steel silos holding 12,000 hectolitres in total, under nitrogen and in air-conditioned rooms, to limit contact with oxygen; the varieties are kept apart until bottling. The bottling department, opened in 2023 according to the mill's page, fills up to 2,000 bottles an hour and allows bottling to order, with every bottle traceable.

Sources: Olio Guglielmi — Politica qualità e ambiente e presentazione aziendale (PDF, rev. 30.09.2022) · Olio Guglielmi — Il frantoio · Olio Guglielmi — Coratina nella linea Le Monocultivar

Recognition

At the 2026 NYIOOC World Olive Oil Competition in New York, the oil Guglielmi dal 1954 Coratina won a Gold Award. The announcement, published by the competition on 1 April 2026, describes the winner as a medium-intensity Coratina extra virgin olive oil, with notes of artichoke and green almond and a balance that highlights the cultivar's typical freshness and structure. According to the same source it is the Andria company's seventh gold in the competition's history, alongside one silver, with awards in the 2017, 2018, 2019, 2021, 2022, 2023, 2024 and 2026 editions.

NYIOOC in New York, the competition itself writes, is widely regarded as one of the leading competitions devoted to the quality of extra virgin olive oil. For buyers, the award concerns one specific bottle, the Coratina of the harvest entered in the competition, and not the whole range. The company website lists other recognitions: in 2024, for instance, the EVOOLEUM award for its Olio di Puglia IGP, scoring 96 out of 100, collected by Saverio Guglielmi at the ceremony in Madrid. The family presents these results as confirmation of constant work, from groves to mill, and they help travellers find their way through the lines: the Coratina of the Le Monocultivar line for those who want a decisive oil, the Olio di Puglia IGP for those who want to discover the regional denomination.

Sources: NYIOOC — Guglielmi dal 1954 wins Gold at 2026 NYIOOC for Guglielmi dal 1954 Coratina · Olio Guglielmi — Premio EVOOLEUM 2024 (14/01/2025)

Going there

The mill and showroom are at Via Canosa 443 in Andria. This is where the oil is milled, stored and bottled, and where the contacts published by the company point: the landline +39 0883 591815 and the address info@olioguglielmi.it, as well as a contact form on the website for questions about the oil and offers. To see the mill it is best to write or call first, saying what you are interested in: buying, a tasting, or an account of the production process.

The liveliest time is the harvest, which for the olives of the Le Monocultivar line begins in the first days of October: the olives arrive from the groves and are milled the same day. In the past the family has opened the mill's doors during exactly those days with the initiative "L'oliva chiama a raccolta", which let guests follow the harvest, the milling and the tasting of the new oil. The family's olive groves lie on the Murgia hills crowned by Castel del Monte, and a visit to the mill combines well with a day between the old town of Andria and the castle. Those who prefer to buy from a distance will also find an online shop on the website.

Sources: Olio Guglielmi — Contatti · Olio Guglielmi — «L’oliva chiama a raccolta» (12/11/2018) · Olio Guglielmi — Politica qualità e ambiente e presentazione aziendale (PDF, rev. 30.09.2022) · Olio Guglielmi — sito ufficiale

Products and flavours

Olio di Puglia extra virgin olive oil

PGI · Oils and fats

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The place

Andria

A town worth exploring beyond its famous castle. Imperial memory, the Cathedral of Santa Maria Assunta, burrata, which was born here, and confectionery.

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The region

Puglia