Brothers Luca and Giuseppe Esposito, from Castellaneta in Puglia, launched their first Le Ferre oil following the 2000–2001 harvest. Giuseppe, one of Italy’s youngest maestri oleari, crafts a single-varietal Coratina oil from groves planted at 230–290 metres above sea level, with 330 trees per hectare thriving in neutral, mineral-rich soils. The hand-picked olives are processed within 24 hours, cold-centrifuged below 27°C, before traditional filtration and bottling. The result is an oil with intense aromas and rich, lingering flavours—perfect for enhancing meats, eggs, pasta, and pizza.
