Tufarelle of the Olanda family is a line of typical Apulian products, linked to the territory and its millenary tradition. The extra virgin olive oil of the Tufarelle line is obtained from olives of the Coratina cultivar, an identification of the Apulian territory par excellence, recognized all over the world. Olanda family has always been involved in the work of the homonymous dairy, handed down from father to son to enhance the territory through the creation of typical products. The family business is immersed in the landscapes of the Alta Murgia, on the slopes of Castel del Monte. It is here that the family has put down the roots of the company that still today passes on the artisan knowledge of dairy products. Today the new generation of the family has broadened its horizons, deciding to also produce wine, extra virgin olive oil, and tomato sauce. The Apulian territory is rich and generous, a reason that prompted the Olanda family to enhance it through their tireless work. A philosophy, that of passing on the art of typical products of Andria which today allows the production of the Olanda family to cross-regional and national borders thanks to the excellence of its products. Extra virgin olive oil, together with cereals, vegetables, fresh fruit, fish, and wine, is one of the pillars of our Mediterranean diet. Coratina extra virgin olive oil is an oil produced in the north of Bari whose main producer is the city of Andria. It is an oil particularly rich in polyphenols, the natural antioxidants that determine that typical “spicy” that takes consumers by the throat. Furthermore, polyphenols bring benefits to our health and the longevity of our cells, counteracting the aging of the organism. It is no coincidence that the benefits of extra virgin olive oil have been known since ancient times, so much so that the Romans used it as a medicine. Coratina extra virgin olive oil is not just a condiment. It can also be used as a medicine for the benefits it could bring to our body. Not everyone knows the properties possessed from a medical and health point of view. From a medical point of view, several positive results have been found, ranging from the improvement found in chemotherapy to promoting greater longevity of the population and strengthening the cardiovascular system. Furthermore, in pregnant women, it acts on the cell membrane of the fetus, strengthening phospholipids and adding to the genetic makeup an intelligence surplus estimated at around 30% more (data taken from university research carried out in Chicago by the Northwestern University Feinberg School of Medicine and by theUniversity of Bari. Extra virgin olive oil has a high nutritional and health value: In the development of the baby right up to its gestation and feeding, thanks to its acidic composition that makes it very close to the fat of breast milk; To the arterial and immune system as well as in cardiovascular diseases by preventing myocardial infarction thanks to the high intake of monounsaturated fatty acids (oleic acid) and polyunsaturated fats; In the prevention of aging phenomena, due to the low content of polyunsaturated fats in favor of monounsaturated as the former undergo peroxidative phenomena and the formation of highly toxic free radicals for the body, predisposing it to age; For its high digestibility as it stimulates gastrointestinal secretions, preparing the body for better digestion; Protects the mucous membranes of the stomach; It acts positively in diseases of the biliary tract; Provides the body with the right amount of linoleic acid; It does not clog arteries as it reduces excess cholesterol in the blood; It allows greater absorption of vitamins and in particular of vitamin E; It has a regulating action on peristalsis in the intestine. From the results relating to the analytical and organoleptic characteristics of the monovarietal oils examined, it is clear that the extra virgin olive oil of coratina, compared to other oils such as that of ogliarola from Bari and Salento, has a higher oleic acid composition, a high value of the ratio between monounsaturated/polyunsaturated fatty acids, triple the total phenol content and triple the resistance to rancidity