In 2021, Denis Okore and Giuseppe Sacco began producing olive oil in Torremaggiore, Apulia.
While Sacco's family had cultivated olive oil in the region for generations, partnering with Okore at a newly built mill brought a fresh perspective to the tradition. Together, they launched a new brand, Signor Oil.
Today, Okore takes a hands-on approach. He is present at every harvest, ensuring that every bottle of Signor Oil is of the highest quality, and a product of his devotion and dedication to craftsmanship.
One variety
One Origin
Signor Oil is distinctly Apulian. Every drop inside your bottle is from the Peranzana olive, the Apulian plant that gives the oil its delicate, yet slightly spicy, taste. A monocultivar, Signor Oil showcases the distinct taste and quality of the Peranzana olive: the taste of Apulia.
In the 18th century Raimondo de Sangro, prince of San Severo and Duke of Torremaggiore, brought this special variety of olive to Apulia. The Peranzana was planted in what is known as the ‘Golden Triangle’, a region located at the intersection of San Severo, Torremaggiore, and San Paolo di Civitate. To this day, the Peranzana olive remains a staple of this region, grown and cultivated only in this little quarter of Apulia.
Denis Okore
Founder & CEO
Giuseppe Sacco
Agronomist & Miller
In 2024
Signor Oil won the gold prize for
the Berlin Global Olive Oil awards.
The Frantoio Sacco Oliveti mill has itself been internationally recognised and awarded. The oils produced there have been recognised in leading international olive oil competitions.
Production
made
perfect
The combined powers of both modernity and tradition manifest in the Sacco family mill, the sole site of Signor Oil’s production. A staple of the region for over two centuries, the Peranzana olives are hand-picked while they are still green between October and November, when their best qualities—a defined aromatic profile and a high concentration of polyphenols—are at their peak.
That same day, the olives are milled and processed, ensuring that each of the valuable qualities the olives had at the moment of their harvesting are a part of the oil.
The olives are de-leafed and crushed into a paste, during which a heat exchanger halts the thermal shock generated by the crushing process. This heat would typically drive off the compounds that carry an oil’s aroma, but we are able to preserve those properties which make the Peranzana so desirable even after they have been harvested and milled.
The paste is then malaxed without oxygen, as this preserves the natural aromas of the olive and allows the scent of the Peranzana to shine through. After the oil has been separated and filtered, it is held in stainless steel tanks inerted with argon to avoid contact between the oil and oxygen while it is being stored, racked, and bottled, just as it is done with fine wine.
At every step of production, there is a deliberate effort to preserve the aromas and other natural properties that make the Peranzana distinct, high-quality, and quintessentially Apulian.