Le Ferre – Selezione

Awarded by Gambero Rosso four years in a row. Winner of “Miglior Blend d’Italia 2024”. With 703 mg/kg of HPLC-certified polyphenols and an exceptional oleocanthal content of 331 mg/kg, the LeFerre Selezione ranks among the very best Italian extra virgin olive oils. A masterpiece from Puglia — intense, broad and overwhelming in aroma, with a soft fullness on the palate you would not expect from an oil with this much character.

Why 703 mg/kg of polyphenols is remarkable

The average supermarket extra virgin olive oil contains 50 to 150 mg/kg of polyphenols. To carry the official EFSA health claim (EU 432/2012), a minimum of 250 mg/kg is required. The LeFerre Selezione measures 703 mg/kg — determined by the officially recognised HPLC method of the International Olive Council, at the accredited Chemiservice laboratory (ISO/IEC 17025, Monopoli, Puglia). No inflated NMR figure, no marketing claim: a verifiable lab report with method, date and signature.

331 mg/kg oleocanthal: taste the difference

Of the 703 mg/kg of total polyphenols, 331 mg/kg is pure oleocanthal — the polyphenol responsible for the characteristic throat tickle, working through the same biological mechanism as ibuprofen: inhibition of the COX enzyme that drives inflammatory processes. Most olive oils on the market contain between 10 and 80 mg/kg of oleocanthal. A figure of 331 mg/kg places the Selezione in an exceptional category. The tingle you feel with every sip is not a side effect — it is the proof.

Four years as one of Italy’s best

The LeFerre Selezione is not a one-off. Year after year it earns the highest distinctions from Italy’s most authoritative olive oil guides:

• 2025 — Gambero Rosso Oli d’Italia · Bibenda “5 Gocce dell’Eccellenza” · Slow Food Guida agli Extravergini
• 2024 — Gambero Rosso “Miglior Blend d’Italia” · Bibenda “5 Gocce dell’Eccellenza” · Nutri Evo 1° Classificato Fruttato Medio
• 2023 — Gambero Rosso “3 Foglie” · Bibenda “5 Gocce dell’Eccellenza”
• 2022 — Gambero Rosso “3 Foglie” · Bibenda “5 Gocce dell’Eccellenza”

From olive to bottle: quality without compromise

The olives are mechanically harvested and processed within 24 hours. Extraction is exclusively cold, below 27°C, in a continuous two-phase system. The oil is stored in stainless steel silos under a nitrogen atmosphere to eliminate oxidation entirely. The result: a peroxide value of just 4.5 meq O₂/kg and a free fatty acidity of 0.24% — far below the legal limits and proof of exceptional freshness.

The groves sit at 230 to 290 metres of altitude in Puglia, on soils with a neutral pH and an optimal mineral composition. The Coratina olive naturally delivers the highest polyphenol content of all Italian cultivars. Combined with Frantoio — selected per harvest — the result is a blend with the complexity of a grand cru.

Flavour profile

Aroma: Intense, broad and overwhelming. Fresh olive leaf, green tomato, artichoke hearts and a hint of ripe nuts.
Taste: Soft, full body with elegant balance. The intensity of the Coratina is tempered by the velvety Frantoio — powerful but never rough.
Finish: A long, warm tingle from the exceptionally high oleocanthal content. The hallmark of a true high polyphenol olive oil.

Use & storage

Use raw for maximum health benefit: as a finishing oil over soup, risotto, grilled meat or bruschetta. Ideal as a daily health shot — 20 ml a day is the EFSA guideline for cardiovascular benefit. Its low acidity also makes this oil stable for low-temperature cooking up to roughly 180°C.

Store in the original dark green Moresca bottle, cool (14–18°C) and away from light. Best within 18 months of the bottling date.