OLIVE OIL
A DREAM COME TRUE Madia is a women-owned Italian wine and olive oil company created from the love and gratitude for our ancestor's long history in artisanal farming in the Apulian countryside. Through Madia we aim to promote sustainable agricultural methods, responsible stewardship of the land and fair prices for small farmers. After years in the making, we are thrilled to offer our exceptional extra virgin olive oil to our line of award-winning wines.
SANTINA IPPOLITO, FOUNDER After decades as an entrepreneur in the fashion industry in New York and Miami, Santina returned to her roots and birthplace in Puglia, Italy and began a new chapter in her family’s farming history by crafting world-class Italian wine and olive oil. Her passion for Italian agriculture and supporting small, artisanal farming families is core to our business. It's here that she really cultivated her love for the land and what it can give to you not only tangibly but mentally and spiritually. Italy provided her that sense of place and peace she had been longing for. The smell of the land, the salt of the sea, the joy in cultivating the simplest ingredients and turning them into an expression of love on the plate.
GISELLA ALBA, AGRONOMIST
Meet our olive oil expert and agronomist Gisella Alba, highly skilled in Mediterranean farming and knowledge of the individual olive’s virtues and how best to pair these oils with the appropriate cuisines and courses. Born and raised in Puglia, Gisella is a member of the official national list of agronomists (Albo unico CONAF) in Rome and is an international oil oleologist, wine enologist, agronomist, educator and key member of the Madia team. With a master’s degree in agricultural engineering, she has gained technical experience in the field of tasting, certifying and working alongside various olive mills, wineries and restaurants throughout southern Italy. Gisella’s passion for olive oil and agriculture was sparked as a child working on her grandparent’s farm. Her childhood experience combined with her love of everything Mediterranean and her knowledge to apply science and innovation to sustainability of our planet, set herself on the sophisticated path that wine followed decades ago.
The soul of Puglia lies in its olive groves
MISSION: ANCIENT ROOTS IN PUGLIA Puglia, Italy's heel of the boot, is home to the largest olive oil production in Italy with over 60 million olive trees, some of which are thousands of years old and have been passed down through the generations. Experts say that the olive oil from Puglia is some of the most palatable in the world, characterized by its digestibility and high vitamin content.
PRODUCTION PUGLIA
Puglia produces between 40% and 50% of Italian olive oil production and provides around 12% of the production in the whole world.
VARIETALS It is estimated that there are around 400 varieties of olives in Italy and more than 50 of them grow in Puglia, some of these can be considered indigenous and around two thousand years old.
The soul of Puglia lies in its olive groves
MISSION: ANCIENT ROOTS IN PUGLIA Puglia, Italy's heel of the boot, is home to the largest olive oil production in Italy with over 60 million olive trees, some of which are thousands of years old and have been passed down through the generations. Experts say that the olive oil from Puglia is some of the most palatable in the world, characterized by its digestibility and high vitamin content.
PRODUCTION Puglia produces between 40% and 50% of Italian olive oil production and provides around 12% of the production in the whole world.
VARIETALS It is estimated that there are around 400 varieties of olives in Italy and more than 50 of them grow in Puglia, some of these can be considered indigenous and around two thousand years old.
My earliest childhood memories involve walking through ancient olive tree groves with my parents. My dream is to bring these memories alive and honor my ancestors who lived and worked amongst these same trees hundreds of years ago. SANTINA IPPOLITO, FOUNDER
Top 12 Health Benefits of Olive Oil It’s packed with polyphenols an antioxidant found in many plants. It strongly promotes cardiovascular health.
It may boost bone health + strength.
It supports a healthy gut microbiome.
It may reduce risk of certain
It supports a healthy immune
It supports healthy memory + brain
It balances blood sugar and may
cancers.
function.
Presentations are communication tools It supports healthy mental outlook + that can be demonstrations. mood. It combats pain + inflammation.
system.
help prevent diabetes
It may help you lose weight. It's the healthiest oil you can cook with.
Bloom
Bloom
Our finest extra virgin olive oil Bloom is made from a harmonious blend of the ancient cima di mola, ogliarola and leccino varieties of olives, selected and processed using the traditional method of cold pressing. The olives are crushed between granite grindstones, grinding slowly to ensure a perfectly smooth and even paste which is then processed in our modern plant, working around the clock to extract an oil with very low acidity and of incomparable consistency, color, flavor and aroma. Extra virgin olive oil from olives harvested in Monopoli, Puglia and certified 100% Made in Italy.
Bloom
MATCHING AN ELEGANT OIL THAT ENHANCES TRADITIONAL DISHES; it boasts very low acidity and a very wellbalanced taste, suitable for fish and lightly-cooked dishes. Also excellent on tomato hors d'oeuvres, bruschette, grilled vegetables, legume salads, roast potatoes, bean purée, risotto with shellfish, baked poultry or lamb, fresh stringy cheeses.
TASTING NOTES Golden yellow shot through with gleams of light green. Its scent is dominated by the varietal characteristics of the cima di mola, ogliarola and leccino olives: full and fragrant, it has rich and vivid scents of tomato, basil, radish and bright notes of artichoke. In the mouth it fully confirms its olfactory promise, with fresh and vivid notes without any excess of bitter or spicy tones.
SPECIFICATIONS TYPE: From pitted olives, blended varietal AVAILBLE: Aluminum 250ml, 500ml and 1L ORIGIN: Italy REGION: Terra di Bari, Puglia PRODUCTION: 2022 COLOR: Golden Yellow with Light Green Tonalities TASTE: Medium-Intense Fruity OLIVE TYPLE: Cima di Mola, Ogliarola and Leccino COLLECTION: Manual INGREDIENTS: 100% Extra Virgin Olive Oil obtained in Italy from olives harvested and pressed in Puglia, Italy PRESERVATION: In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air. USER ADVICE: For dressing cold and hot dishes with a medium structure. For brief cooking periods at a high temperature. USE FOR COOKING: For short cooking at high temperatures, Raw
THE IMPORTANCE OF TINPLATE PACKAGING Tin cans offer complete impenetrability to light and oxygen, preventing the reaction of photosensitive oxidation, catalyzed by the substance chlorophyll that is basically responsible for the deterioration of the quality of packaged olive oil. This means that the oil packaged in tin cans preserves its high biological value till the last drop, even if the casually closed container remains in a kitchen cupboard for long periods of time.
PACKAGING INSPIRATION The iconic pattern on Bloom's aluminum packaging was inspired by antique tiles found throughout Puglia's extraordinary architecture.
Tribe
Tribe
Cima di Mola olives are the most ancient and the ultimate expression of the land here in Apulia. They give a robust olive oil, as rustic and true as those who cultivate it. Blended meticulously with the complementing ogliarola and leccino varietals, our Tribe olive oil is a tribute to our ancestors who cultivated the land for hundreds of years. At once spicy and with just a hint of astringency. Its unique characteristic is that it contains three times the antioxidant polyphenols of other olive oils. Extra virgin olive oil from Monopoli, Puglia and is certified 100% Made in Italy.
Tribe
MATCHING
AN EXQUISITE OIL FOR THE MODERN PALATE and is perfect for fish and delicate dishes such as raw vegetables, salads, carpaccio, sea bass marinades, bean soups, fresh pasta dishes and vegetable soups.
TASTING NOTES A rich deep green with shades of gold in the mouth, it is perfumed with irrepressible notes of dill, fennel, artichoke, pepper and hay. It unleashes a riot of vegetable tones; powerful, rich, cut through with phenols perfectly integrated into its structure – a wonderfully balanced taste. Imposing, its closing notes are deliciously spicy and it has a long finish of vegetable tones.
SPECIFICATIONS TYPE: From pitted olives, blended varietal AVAILBLE: Aluminum 250ml, 500ml ORIGIN: Italy REGION: Terra di Bari, Puglia PRODUCTION: 2022 COLOR: Rich deep green with shades of gold TASTE: Spicy, Intense Fruity OLIVE TYPLE: Cima di Mola, Ogliarola and Leccino COLLECTION: Manual INGREDIENTS: 100% Extra Virgin Olive Oil obtained in Italy from olives harvested and pressed in Puglia, Italy PRESERVATION: In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air. USER ADVICE: For dressing cold and hot dishes with a medium structure. For brief cooking periods at a high temperature. USE FOR COOKING: For short cooking at high temperatures, Raw
REAL VS. FAKE
According to Forbes, it’s reliably reported that 80% of the Italian olive oil on the market is fraudulent. Either it's low quality falsely marked as virgin or extra virgin - and not even from Italy - or it's been mixed with other oils of dubious provenance. At worst, it's not olive oil at all but a vegetable oil disguised with coloring and aroma. Yet, consumers purchase it despite the fact that its low price should have tipped them off.
Much of the extra virgin Italian olive oil flooding the world's market shelves is neither Italian, nor virgin. -The New York Times
Madia’s mission to teach about olive oil - educating people is the only way out of the fraudulent olive oil crisis. It’s expensive to make real EVOO on Italian soil. Once someone tries a real extra virgin, they’ll never go back to the fake kind. It’s distinctive, complex, fresh – it makes you realize how rotten the other stuff is. “Try real olive oil once, and nothing in life is ever quite the same” - Tom Mueller, Extra Virginity 2013
There are three desirable characteristics in our olive oils: bitter, fruity, peppery (pungent) Bitterness is associated with the presence of antioxidants and other
TRAITS of REAL OLIVE OIL
health-promoting constituents of the oil. A recent survey of US olive oil consumers revealed that the majority of consumers disliked oils with marked bitterness or pungency; in sharp contrast to olive oil experts. The bitter aftertaste is the healthy antioxidants! Fruitiness refers to the taste or aroma reminiscent of fresh olives. An olive oil must demonstrate some level of fruitiness in order to be legally eligible for the extra virgin grade. Peppery is caused by a number of health-promoting components in the oil such as olecanthal which is a polyphenol, a strong antioxidant and a powerful anti-inflammatory. This substance may have therapeutic effects against coronary heart disease, stroke, cancer, Alzheimer’s and other conditions. Polyphenol also protects olive oil against spoilage
Since ancient times, olive oil has stood for purity, health and holiness. Olive oil is sacred.
KEY CONCEPTS
Olives are stone fruits, like cherries and plums. So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was made. Bitterness and pungency are usually indicators of an oil’s healthfulness. Sweetness and butteriness are often not. There are 700+ different kinds of olives, which make thousands of different kinds of oil. Asking “what’s the best olive oil?” is like asking “what’s the best wine?” The answer is, “depends on what you’re eating it with. Once you’ve bought your oil, store it in a place where it is protected from light, heat and oxygen, the three enemies of good oil, which speed spoilage. And don’t hoard it! Even great oils deteriorate with each passing day, and will all too soon become ordinary, even rancid, if not used quickly.
DIFFERENCE BETWEEN WINE & OLIVE OIL " O l i v e o i l i s h a r d e r i n m a n y w a y s . G r a pItemay s co n t a i bone n n ohealth t w i n+ e strength. but grape juice, boost which must be transformed by the vinter’s art. Oil is already in the olive, if we can only ‘painstakingly’ coax it free.
Wine in the final analysis is man-made while olive oil is made by nature, through the medium of the strange tree - mysterious, because it comes from something greater than ourselves. Wine in a meal is the soloist, set apart in its gleaming glass, while oil permeates the food, losing itself but subtly changing everything. Wine’s effects on us are vivid and swift, while oil works on the body in hidden ways, slow and lingering in the cells and in the mind, like myths. +t h e n a , s o l e m n , w i s e a n d u n k n o w a b l e . W i n e W i n e Iti ssupports m e r r y healthy D i o n ymental s u s ; ooutlook il is A i s h o wmood. we would like life to be, but oil is how life is: fruity, pungent, with a hint of complex bitterness - extra virginity’s elusive triad.” It combats pain + inflammation.
-TOM It's the MUELLER healthiest oil you can cook with.
Extra Viginity: The Sublime and the Scandalous World of Olive Oil
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The olive tree is surely the richest gift of heaven
Olive oil is one of those passions that once you discover how good high quality extra virgin olive oil tastes, you will never go back.
THOMAS JEFFERSON
SANTINA IPPOLITO