Our Farm and our Gold
100% Italian
Our company is located in the countryside of Torremaggiore, San Paolo di Civitate and San Severo.
As a family we work every day to guarantee a unique and precious product:
our Peranzana Extra Virgin Olive Oil.
Our customers are satisfied with our product
Our Product: synonymous of
Quality
The Farm
Lamedica is linked to ancient values:
"Peranzana"
The ideal companion oil to enrich every recipe in the kitchen, thanks to its delicate flavor that fits nicely with each main course or dish.
100% Apulian
100% Extravirgin
analyzed
We are here:
Peranzana EVO oil is excellent both for its fragrance and right spiciness, and for its content of nutritional substances. The characteristics of this quality of oil range from sweet, which is obtained from the pressing of the olives up to the slightly bitter aftertaste, which makes it special and unique.
![img 20210315 200706[1]](https://i0.wp.com/www.lamedicaoleum.com/wp-content/uploads/2021/11/IMG_20210315_2007061.jpg?fit=768%2C368&ssl=1)
We put love and dedication in assisting our olive trees: from manual work to harvest, to then arrive at the mill.
Extra virgin olive oil is the condiment with the best fat balance.
It is particularly rich in monounsaturated fatty acids, which among the fatty substances are the most active for the prevention of cardiovascular disorders, and poor in saturated fats, responsible for the increase in blood cholesterol levels and directly linked to problems such as occlusion. arteries, atherosclerosis, myocardial infarction. Extra virgin olive oil contains very few, to the benefit of health. In particular, it abounds in oleic acid, a monounsaturated fat capable of regulating cholesterol levels (it reduces the level of LDL, "bad" cholesterol, compared to the level of HDL, "good" cholesterol).
oleic acid it prevents arterial injuries and reduces the risk of heart attack, stroke, thrombosis and coronary heart disease in general. Furthermore, monounsaturated fats make extra virgin olive oil particularly resistant to alterations. This means that, if well preserved, it does not go rancid but above all tolerates cooking well, reaching even high temperatures (for example in fried food)
The town's history is linked to that of the medieval village of Castel Fiorentino, whose ruins are located 10 km from the town on the San Severo-Castelnuovo della Daunia provincial road. Byzantine border village, it was re-founded by the catapano Basilio Boioannes around 1018. Later, it fell under Norman control, then Swabian, then Angevin, goes down in history because it welcomed the emperor Frederick II, who died in his domus on 13 December 1250. In 1255 the village was attacked by the troops of Pope Alexander IV, enemy of the Swabians. Meanwhile, the same fate happened to the inhabitants of Dragonara, another medieval village located west of Torremaggiore, of which only a castle used for agricultural purposes, and all its inhabitants took refuge near the Norman-Swabian Castrum of Torremaggiore, at shadow of the Benedictine abbey of San Pietro together with the inhabitants of Fiorentino. Thus, Abbot Leone allowed them to found a new village, which will be referred to with the term Codacchio in the century. XVII. The merger of the refugees from Fiorentino and Dragonara with the inhabitants of the abbey house of Terra Maggiore gave birth to today's town of Torremaggiore. The latter name is most likely inspired by the Norman-Swabian tower which still constitutes the oldest nucleus of the Ducal Castle. For five centuries, the town was a fief of the noble de Sangro family, princes of San Severo and dukes of Torremaggiore .
