Where it all begins
Our story begins in 1980 with Mario, a man who loved to take risks and who wanted to win them all. He bought his first plot of land in the countryside around Toritto, thinking of the great things he could achieve and contribute by tending that land.
In 2001, he laid the foundation stone for what would become the Azienda Agricola De Palma, a new challenge – perhaps his greatest yet: to turn his deep-seated passion for the countryside and farming into a tangible project.
Over the years, the business grew, step by step, until it came to encompass over 70 hectares of olive and almond groves, which today characterise the landscape of the northern Bari area.
A well-established business, built on care, dedication and a love for the land.
Since 2015, we have been honouring Mario’s memory and carrying on his vision. Through the Azienda Agricola De Palma, we have showcased our organic olive oil and our products not only as agricultural excellence, but above all as a sensory and personal experience across the globe.
With the Fòlia rebranding in 2025, we are linking our past to the future, to the deep roots of the Apulian land, driven by a desire to innovate, take risks and keep pushing forward. Just like Mario used to.
The terroir
Our roots lie in the countryside around Toritto and Palo del Colle, in the heart of northern Bari: a region where the Mediterranean light meets the Adriatic breeze and the red earth blends with the white stone of the dry-stone walls. Here, centuries-old olive and almond groves form a landscape that has preserved Apulian agricultural traditions for centuries.
This unique combination of climate and soil gives our olives an intense and unmistakable character, recognised by the I.G.P. Olio di Puglia certification. A brand that guarantees origin, quality and an unbreakable bond with the local area.
Every drop of our oil therefore tells a story not only of human craftsmanship, but also of the distinctive character of a land that stirs the soul.
The art of waiting
Each olive is inspected and harvested whilst still green, at the point when it has reached its full aromatic and nutritional potential. It is a conscious choice that requires patience and respect for nature: only in this way can we produce an intense, vibrant oil rich in polyphenols.
The olives are pressed within four hours of harvesting to preserve their freshness and aroma. In our state-of-the-art oil mill, processing takes place at a controlled temperature (19°–20°C) with a mixing time of just eight minutes and precise oxygen management, which helps to preserve the herbaceous notes and aromatic complexity of the fruit.
Each pressing is completed with a thorough filtration, a simple yet essential step to ensure consistent quality over time.
The result is a well-balanced extra virgin olive oil, in which bitterness and pungency — essential characteristics of a great oil — come together in perfect harmony.
A story of strength, purity and respect for the land.
