Trulli Ulivi
From the heart of Puglia - this is a certified DOP Collina di Brindisi olive oil – a guarantee of local cultivation and traditional methods.
Background & Location
Trulli Ulivi is the work of Tony and Maureen, who first arrived in Puglia at Masseria Borzone in 2021 with a long-term vision: revive its historic olive groves, restore the land and produce a truly stand-out olive oil rooted in the land.
The estate sits high above the Adriatic on limestone-rich soils that naturally bring freshness and minerality to the oil. Sea breezes from the coast add a subtle aromatic note, while the region’s hot days and mild winters create ideal conditions for flavour and longevity.
Harvest Notes
After several challenging seasons,
2025 has been exceptionally good at Masseria Borzone: plenty of rain through spring and hot summer conditions without extreme heat. The temperature dropped in September which allowed the olives to develop slowly to optimal ripeness.
The result is an oil that feels vibrant, balanced, and alive; with depth and clarity.
Tasting Notes
This year’s Trulli Ulivi is a classic expression of Puglia: bright, fruity and beautifully structured, with clean bitterness and clear notes of rocket, artichoke and tomato leaf. The finish is gently peppery — fruit, bitterness and pungency are in balance, giving an aromatic and expressive oil.
Recipe: Pasta e ceci
A reflection of the Mediterranean trinity of pasta, legumes and olive oil.
Pasta e ceci is a nourishing, everyday countryside dish from Puglia – simple, comforting.
Serves: 4
Ingredients:
2 ½ cups of cooked chickpeas
500 mls of chickpea water
A handful of tubetti pasta
Sliced baby carrots*
*cooked in the chickpea water with a sprig of rosemary until tender and remove the rosemary when carrots are cooked
Pesto ingredients:
1 small bunch Broccoli rabe
Toasted almonds
4 cloves roasted garlic
200 grams Pecorino stagione grated
Salt and pepper
½ cup Trulli Ulivi EVOO
Method for pesto:
Clean the broccoli rabe of any tough stalks and blanche in salted water, ensure it remains bright green and not too al dente. Drain thoroughly and chill. In a food processor blend, everything together except the EVOO. Once everything is finely chopped, add the EVOO and process until smooth. This will take seconds, not longer.
Method for pasta:
Cook the tubetti al dente and add to the hot chickpeas in their carrot broth.
Serve with Broccoli rabe pesto and drizzle more of that delicious Trulli Ulivi!
