Olive Tree (Ulivo) or Olive Tree (Olivo)? A Question of Words, a Question of Roots
In short:
-
Grammar: Both terms are correct. "Olivo" is standard Italian, while "Ulivo" is the literary and traditional form of Southern Italy.
-
History: the plant has been present in Puglia since the Neolithic (5000 BC) and was cultivated by the Messapians.
-
Identity: for us at L'Acropoli di Puglia, "Ulivo" evokes the deep roots and centuries-old history of our region.
When you stroll through our countryside in Martina Franca and look up at those twisted giants, it's natural to ask yourself: but do you say "ulivo" or "olivo"?
The academic answer is simple: both are fine. "Olivo" is standard Italian, the one used in agronomy treatises. But here in the South, and especially in our Puglia, you'll almost always hear "Ulivo." It's not a dialectal error. It's a choice of the heart. The vowel "U" has a darker, deeper, cavernous sound. Just like the roots of these trees that descend into the bowels of the calcareous earth in search of water and life.
We at L'Acropoli di Puglia love this word, because it reminds us every day that we are not just oil producers, but custodians of a story that begins from the bottom, from the earth.
Not just agriculture: a thousand-year-old pact with the Messapians
Olea europaea wasn't born yesterday. The first traces in Puglia date back to the Neolithic period (5000 BC), when the plant was still wild, tousled by the sea breeze. But it was the Messapians , our ancestors, who first understood the potential of this fruit. It was they who "domesticated" the wild olive tree, transforming it into an organized crop.
When the Lucarella family opened the olive oil mill in 1889, we simply continued that thousand-year legacy. Our olive groves are not "open-air factories," but living monuments. Every time we prune a centuries-old tree, we know our hands are touching the same wood that has witnessed civilizations, conquests, and rebirths.
The "Secret" of Martina Franca: the Itria Valley's Microclimate
"Pugliese Oil" is often referred to generically. But Puglia is long and varied. The Acropolis stands in a magical spot: the Itria Valley , a territory that decisively influences the quality of the final product thanks to three unique factors:
-
The Ventilation of the Two Seas: we are constantly caressed by the currents that come from the Ionian and the Adriatic, which keep the drupes healthy and dry.
-
Altitude: at around 400 metres above sea level, the temperature range favours the concentration of polyphenols.
-
The Karst Soil: the red earth and rocks of the Murgia give the plant minerality.
It's this specific blend that creates the perfect habitat for our olives. The result is an extra virgin olive oil with an unmistakable aromatic profile.
A drizzle of extra virgin olive oil that spans the centuries
The olive tree has never been just a plant. Throughout the Mediterranean, it has been a currency of exchange, a light for sacred lamps, an ointment for athletes, and a condiment for kings.
Today, that sacredness risks being lost in the frenzy of industry. But not here. In our mill, we continue to work with nature's rhythm, respecting the "slowness" needed to do things well, preferring the stone mill to unbridled speed.
When you taste our Extra Virgin Olive Oil, you're not just seasoning a dish. You're savoring the labor of the Messapians, the breezes of two seas, and the dedication of four generations of Lucarella. You're literally eating a piece of history.
Want to see these giants in person? History isn't just something to read, it's something to experience. We look forward to seeing you in Martina Franca for a tour of our historic olive oil mill and a guided tasting of our extra virgin olive oil.
