Taralli with extra virgin olive oil

Alongside fennel taralli and white wine taralli, olive oil taralli are the great classics of Puglian tradition. They need no introduction: you recognise them by their aroma before you even taste them.

We make them following the same recipe as always — the one our grandmothers used — with Italian extra virgin olive oil, from olives grown in Puglia. Handmade, boiled then oven-baked. Fragrant, flavourful, perfect at any hour.

Puglia is Italy's premier olive-growing region, with diverse cultivars from north to south — Ogliarola, Cellina — and PDO productions such as Collina di Brindisi, Dauno, Terra di Bari, Terra d'Otranto and Terre Tarentine. From this heritage comes an oil with an unmistakable character.

In our taralli we use Italian extra virgin olive oil, obtained from olives grown in Puglia, to bring the flavour and fragrance of an oil from this land into the dough. Alongside the extra virgin oil, the dough also contains high-oleic sunflower oil: the full list of ingredients is in the Data sheet on this page.

The secret of the crunchiness of Puglian taralli lies in the double process: first the rings are shaped by hand, then briefly boiled in water and finally oven-baked. This sequence — passed down from generation to generation — gives the tarallo its unique texture: crunchy outside, with a lightness that never tires.

Few ingredients, careful crafting, no shortcuts. The art of Puglian baking applied to its most iconic product.

The classic that never gets old

Italian extra virgin oil from Puglian olives, traditional recipe, handmade. 300 g of taralli that taste of real Puglia. Discover all the flavours of our Puglian taralli.