Price range: $17.00 through $195.00
Olio Ciccolella is a family-owned producer led by Giuseppe Ciccolella, representing the fourth generation of olive growers since 1878. The estate lies in the heart of Puglia, across 30 hectares in the province of Bari — between Molfetta, Giovinazzo and Terlizzi — home to around 8,000 olive trees. Guided by a deep “olive oil culture,” the Ciccolella philosophy balances centuries-old tradition with forward-thinking sustainability: pesticide- and herbicide-free farming, hand-harvesting, and rapid milling within hours of picking
Faresse is Puglia at its most graceful.
Crafted exclusively from 100% Ogliarola Barese olives, harvested in Molfetta, this monovarietal extra virgin olive oil showcases the softer, more elegant side of southern Italy. Where Coratina brings power and bite, Ogliarola Barese delivers harmony, sweetness and finesse — and Faresse captures that character beautifully.
In the glass, Faresse glows bright golden-yellow with gentle green reflections, its viscous texture hinting at freshness and care from the first pour.
On the nose, the oil opens with a bouquet of spring-like aromas. Notes of yellow apple, white apple and ripe banana lead, followed by fresh, aromatic herbal tones that keep the profile lively and clean. It’s inviting, light and beautifully composed.
On the palate, Faresse is soft, sweet and velvety. The fruit is medium-light, never overwhelming, allowing the oil to enhance rather than dominate. Flavours unfold gently, finishing with a delicate fresh-almond note and only the faintest tingling of bitterness and pepper — just enough to remind you this is a true, high-quality extra virgin olive oil.
This is an oil designed for precision and restraint.
FARESSE — The Good Oil Club Food Pairing Guide
Delicate | Sweet Almond | Elegant Finishing Oil
Faresse is all about elegance and balance.
Delicate, softly fruity and gently herbaceous — made for lighter dishes where the oil enhances, not dominates.
Fish & Seafood
Exceptional drizzled raw over grilled, baked or steamed white fish, shellfish and seafood salads. Its gentle sweetness and soft almond notes lift delicate seafood without masking its natural flavour.
Vegetables
Beautiful over steamed, raw or lightly grilled vegetables — especially seasonal produce where you want freshness and clarity rather than intensity. Think zucchini, fennel, peas, broad beans and warm garden vegetables.
Legumes & Light Soups
A perfect match for fresh legumes, delicate bean dishes and light vegetable soups. Adds roundness and aromatic lift without heaviness or bitterness.
Salads & Raw Preparations
Ideal for dressing fresh salads, carpaccio and simple raw dishes. Also excellent for finishing tomato-based sauces, where it adds softness and harmony instead of sharpness.
Bread & Simple Plates
Lovely for dipping with crusty bread when a milder, more refined oil is preferred. A generous drizzle over warm vegetables or crudités is pure Good Oil Club simplicity.
White Meats
Pairs beautifully with chicken, turkey and lighter meats, where its subtle almond character adds depth without overpowering the dish.
Faresse can handle brief, gentle cooking, but it truly shines when used raw and added just before serving. This preserves its delicate fruit, soft herbal aromatics and elegant sweetness — exactly how premium, delicate EVOO is meant to be experienced.
This is not an oil that shouts. It’s an oil that refines.
Olio Ciccolella Faresse — Ogliarola Barese elegance, bottled with care.
| Flavour Intensity | |
|---|---|
| Cultivation Type | |
| Cultivar / Variety | |
| Oganic/Bio | |
| Filtered | Yes |
| Food Pairing | Bruschetta, Soft Cheese, Raw Vegetables, Cooked Vegetables, Legumes, Salads, Soups, Red Meat, Pork, Chicken, Crustasians, White Fish, Dessert |
| Polyphenol Level | |
| Size | 500ml, 100ml, 3L |
Olio Ciccolella is a family-owned producer led by Giuseppe Ciccolella, representing the fourth generation of olive growers since 1878. The estate lies in the heart of Puglia, across 30 hectares in the province of Bari — between Molfetta, Giovinazzo and Terlizzi — home to around 8,000 olive trees. Guided by a deep “olive oil culture,” the Ciccolella philosophy balances centuries-old tradition with forward-thinking sustainability: pesticide- and herbicide-free farming, hand-harvesting, and rapid milling within hours of picking. Olives are cold-extracted using a state-of-the-art, two-phase system to protect flavour, polyphenols and nutrition, while a zero-waste, solar-powered mill ensures the land is preserved for future generations — because, as the family believes, the land is only borrowed from their children.
