Guglielmi Olive Oil: An Honest Review of the Puglian Brand
Guglielmi olive oil comes from Olio Guglielmi, a family producer at Andria in Puglia, the heel of Italy, that has been making extra virgin olive oil since 1954. Its bottles turn up in specialist food shops in the UK and the US, sometimes under the name Guglielmi dal 1954, and the range is wider than most first-time buyers expect: three single-variety oils from Puglia's native cultivars, a Puglia PGI oil, organic blends, a new-season oil, a beech-smoked oil, flavoured condiments and a designer capsule collection. If you have a bottle in your basket and want to know what you are actually buying, this review sets out what Guglielmi itself states about each line — the cultivars, the designations, the organic claims, the mill and the awards — checked against olioguglielmi.it on 3 October 2026, with retailer figures clearly labelled as retailer figures.
For our own oil, see our Cold-Pressed Single-Estate Extra Virgin Olive Oil — Marrakech (500ml).
The Short Answer
- Olio Guglielmi is a family business with its mill at Andria, in Puglia; it says it has produced extra virgin olive oil since 1954 from native varieties on its own groves.
- Guglielmi's mill page describes five production lines, capacity for 20,000 kg of olives an hour and 12,000 hectolitres of steel storage under nitrogen.
- The range is built on Coratina, Peranzana and Ogliarola: single-variety oils, graded blends, Olio di Puglia PGI oils, organic lines, a new-season oil, a smoked oil and flavoured condiments.
- Guglielmi says its Le Monocultivar oils are picked in the first days of October and extracted within two hours of harvest.
- The New York International Olive Oil Competition (NYIOOC) awarded Guglielmi dal 1954's Coratina a Gold Award in 2026, and records seven Gold Awards and one Silver for the producer across eight years of entries.
- Sidr & Stone's olive oil is a different proposition: single-estate Moroccan extra virgin from our own family-owned farm outside Marrakech, organically grown but not yet certified, with no protected designation and no published lab figures yet.
Who Olio Guglielmi Are
Olio Guglielmi is a family-run olive oil producer at Andria, in the province of Barletta-Andria-Trani in northern Puglia. The company's FAQ describes a family business with more than 70 years of history, born in Andria "in the heart of the Alta Murgia", built on direct cultivation of native olive groves and cold extraction; its About page dates it to 1954.
On scale, the company's NYIOOC producer profile gives the groves as approximately 200 hectares, and its exhibitor profile for the Taste food fair in Florence describes over 200 hectares and around 80,000 olive trees. That makes Guglielmi a substantial grower that also mills, stores and bottles its own oil — still in family hands.
Guglielmi sells through its own online shop and specialist retailers: in the UK, Sous Chef lists the Monocultivar, Monogram, PGI, Leaf and fior d'o bottles; in the US, the importer Olive Oil Lovers carries a similar selection.
Inside the Guglielmi Mill: Scale, Storage and Bottling
Guglielmi publishes more about its mill than most producers. Its "Il Frantoio" page describes a 21,000-square-metre facility with five production lines, capacity for 20,000 kg of olives an hour, and 12,000 hectolitres of stainless-steel storage under nitrogen in climate-controlled rooms, with each variety stored separately until bottling.
The bottling hall opened in 2023 and, the company says, fills up to 2,000 bottles an hour, minimising contact with oxygen and bottling to order, with "4.0" technology for bottle-level traceability.
Its sustainability page adds a 64.8 kW solar installation and the reuse of olive pits as fuel. Bottling to order from nitrogen-blanketed tanks is a genuine strength: oxygen and light are what age an oil fastest once it leaves the mill.
The Guglielmi Range, Line by Line
Guglielmi's shop lists some 50 products, many the same oil in different formats, from 20ml miniatures to 5-litre tins. Grouped by oil, as the company describes each on its own pages:
| Line | Cultivars, as stated | Designation or claim, as stated | Style, as stated |
|---|---|---|---|
| Le Monocultivar Coratina | 100% Coratina | Single variety, early harvest | The most intense of the line: grass, artichoke, bitter almond |
| Le Monocultivar Peranzana / Ogliarola | Peranzana only / Ogliarola only | Single variety, early harvest | Varietal profiles of each cultivar |
| Monogram Leggero | Leccino and Peranzana | Extra virgin blend | Light, sweet notes |
| Monogram Fruttato | Blend; cultivars not stated on the page we read | Extra virgin blend | Balance of bitter and sweet |
| Monogram Intenso | Coratina | Monocultivar Coratina | Decisive, for grilled meats and pulses |
| Monogram Biologico | Peranzana and Coratina | Organic | Harmonious; bitter almond, artichoke stem |
| Olio di Puglia IGP | Not stated on the producer page we read | Olio di Puglia PGI | Intense |
| Olio di Puglia Bio IGP | Organic Ogliarola | Organic, Olio di Puglia PGI | Medium fruity, light bitterness and pungency |
| Leaf | Ogliarola and Peranzana | Organic | Light fruit, sweet almond |
| fior d'o | Not stated on the page we read | New-season oil from the first olives of the harvest | Rustic, pungent, fresh-cut grass |
| Arso | Peranzana | Extra virgin, smoked with beech wood | Delicate smoke |
| Tales (four bottles) | Not stated on the pages we read | Extra virgin capsule collection | From fruttato leggero to fruttato intenso |
Alongside these sit the Aromatici — lemon, orange, bergamot, basil, garlic, chilli, rosemary, ginger and truffle — which Guglielmi describes as condiments made with extra virgin olive oil.
Le Monocultivar: Coratina, Peranzana and Ogliarola
The Le Monocultivar line is the clearest expression of what Guglielmi is about. Each of Puglia's three emblematic cultivars is bottled on its own, with an illustration of its landscape on the pack. Guglielmi states that the olives are picked in the first days of October and extracted within two hours of harvest — a method it explicitly calls "early harvest" — and that annual production of the line is deliberately limited.
The Coratina is the one most buyers ask about. Guglielmi describes it as the most intense of the three: cold-extracted from 100% Coratina, green with golden reflections, with fresh grass, artichoke and bitter almond and a balanced pungency. Coratina is the variety Puglia is best known for, and our guide to Coratina olive oil explains why its bitterness is prized. The Peranzana and Ogliarola bottles complete the set, and Guglielmi uses both varieties again in its gentler blends, Leggero and Leaf.
Greener fruit generally gives more bitterness and pepper and a lower yield; our guide to early harvest olive oil covers what the term does and does not guarantee on a label.
Olio di Puglia PGI and the Organic Lines
"Olio di Puglia" is a protected geographical indication (PGI, or IGP in Italian) for extra virgin olive oil, registered in the EU by Commission Implementing Regulation (EU) 2019/2202 of 16 December 2019. Guglielmi's PGI page says every bottle is guaranteed by the designation's consortium, which checks the supply chain from tree to bottle inside Puglia, and that the oil passes chemical and sensory tests by panels recognised by the Italian agriculture ministry.
That is a real third-party commitment, and one Sidr & Stone does not hold for its own oil. A PGI certifies place and a minimum standard rather than freshness, but it is more than a marketing adjective.
On organic, Guglielmi states that Olio di Puglia Bio IGP is made only from organic Ogliarola olives grown to the standards of organic agriculture, and it sells the Monogram Biologico and Leaf as organic too; Olive Oil Lovers describes the Biologico as certified organic. The producer pages we read did not name the control body, so we report this as the producer states it — on any EU organic bottle, the control-body code on the label tells you who certified it. Our guide to what an organic olive oil label really means shows where to find it.
Awards and Published Numbers
Guglielmi's awards are substantial. The NYIOOC — the New York International Olive Oil Competition — lists a 2026 Gold Award for Guglielmi dal 1954's Coratina, describing it as a medium-intensity oil with notes of artichoke and green almond, and records seven Gold Awards and one Silver for the producer across eight years of entries since 2017. Olive Oil Lovers adds a 2023 NYIOOC Gold and Bibenda golds for the PGI oil and a 2020 Olive Japan Gold for the Biologico.
| What a buyer might look for | What is published (pages read 3 October 2026) |
|---|---|
| Harvest timing | Producer: Le Monocultivar picked in the first days of October; fior d'o from the first olives of the season. Retailer: "Fall 2025" harvest on Olive Oil Lovers' PGI and Biologico listings |
| Time to mill | Producer: within two hours of harvest (Le Monocultivar). Retailer: within 12 hours |
| Polyphenols | Retailer only: 655 mg/kg (Olio di Puglia IGP) and 553 mg/kg (Biologico) on Olive Oil Lovers' listings |
| Free acidity | Retailer only: 0.18% (IGP) and 0.22% (Biologico), against the 0.8% extra virgin limit |
| Lab certificate | No certificate of analysis attached on the producer pages we read |
| Protected origin | Olio di Puglia PGI on the IGP and Bio IGP oils |
| Awards | NYIOOC Gold 2026 (Coratina); 7 Golds and 1 Silver across eight NYIOOC years |
Two notes on reading these. A medal belongs to the oil entered in a given year, so check the competition's current results. And retailer polyphenol and acidity figures describe a specific lot; a dated certificate from the producer is the stronger form of the same information. Our guide to olive oil polyphenols explains what those numbers measure.
fior d'o, Arso and the Flavoured Oils
fior d'o is Guglielmi's new-season oil, made from the first green olives picked in October and milled straight away; the company describes it as rustic, creamy and pungent, and meant to be used quickly. A rustic, cloudy look is typical of freshly milled oil that has not yet settled or been filtered; our guide to unfiltered versus filtered olive oil explains the trade-off.
Arso is a Peranzana extra virgin, cold-extracted and then smoked with beech wood — see our guide to smoked olive oil. The Aromatici are finishing condiments rather than cooking oils; our guide to infused olive oil explains how flavoured oils are made and labelled.
How to Choose a Guglielmi Oil
Within the range, the choice comes down to what you want the label to guarantee and how strong you like your oil.
- For a protected origin: Olio di Puglia IGP, or the Bio IGP if you also want organic.
- For a bitter, peppery oil: the Le Monocultivar Coratina or the Monogram Intenso.
- To learn Puglia's varieties: taste the Coratina, Peranzana and Ogliarola monocultivars side by side — Guglielmi sells them as a trio.
- For everyday cooking: the Monogram Leggero or Fruttato, which the company grades lighter.
- For organic: the Bio IGP, Monogram Biologico or Leaf — and check the control-body code on the label.
- Whatever you pick: look for a harvest date on the bottle, store it away from light and heat, and use it within a few months of opening.
Why would an olive oil seller review another producer? A fair question. Everything above is what Guglielmi states, with retailer figures labelled, and where Guglielmi holds something we do not — a protected designation, organic lines, a long award record — we say so plainly. For the general checklist, see our guide to choosing a quality olive oil; for another Puglian mill, our review of Galantino olive oil; and for other producers by country, our olive oil brands A–Z.
Why Sidr & Stone
Guglielmi and Sidr & Stone share one idea — the people who grow the olives should also press and bottle the oil — at very different scales. Our case rests on traceability to one family-owned estate on the plains outside Marrakech.
| At a glance | Olio Guglielmi (as stated) | Sidr & Stone |
|---|---|---|
| Origin | Andria, Puglia, Italy | One family-owned estate outside Marrakech, Morocco |
| Range | Single-variety oils, blends, PGI, organic, smoked, flavoured | One single-estate extra virgin olive oil, 500ml |
| Protected designation | Olio di Puglia PGI on two oils | None |
| Organic | Organic lines, as the producer states | Organically grown; not yet certified, certification in progress |
| Published lab figures | Retailer listings only, on the pages we read | Not yet published |
- Single-estate: Sidr & Stone's extra virgin olive oil comes from our own family-owned farm near Marrakech, Morocco, and we control every step from tree to bottle, with no blending across origins.
- Rain-fed: the Sidr & Stone grove is not irrigated; the trees take what the season gives.
- Organically grown: Sidr & Stone's olives are grown with no synthetic fertilisers, pesticides or herbicides (not yet certified; certification is in progress).
- Single harvest: each Sidr & Stone release is a small, limited single-harvest batch; once it is gone, it is gone until the next one.
- Cold-pressed within hours of harvest: Sidr & Stone presses quickly to protect flavour, aroma and polyphenols.
- Unfiltered extra virgin: minimally processed, so a little natural sediment is normal.
- 100% natural: a single ingredient, olive oil, with nothing added.
- Dark glass with a gold label: the 500ml bottle protects the oil from light.
- 10% of profits to charity: a brand-wide Sidr & Stone commitment that applies to our olive oil too.
- Fulfilment in the UK, EU and US.
We will not tell you Sidr & Stone is the best olive oil — Guglielmi's medals show how strong the field is, and a flat claim would be the very thing this review avoids. What we will say is that our oil is single-estate Moroccan, rain-fed, organically grown and cold-pressed within hours of harvest, and that the harvest details for the current batch are on the product page. Why one estate matters is the subject of our guide to single-estate olive oil, and our guide to Moroccan olive oil covers the country.
Frequently Asked Questions
Is Guglielmi olive oil good?
By the measures a buyer can check, it is a serious producer: it grows, mills and bottles its own oil at Andria, sells a PGI oil and organic lines, and holds a 2026 NYIOOC Gold for its Coratina.
Where is Guglielmi olive oil made?
At Via Canosa 443, Andria, in the province of Barletta-Andria-Trani, Puglia, Italy, where Olio Guglielmi has its mill and showroom. Its mill page describes milling, nitrogen storage and bottling on site.
Is Guglielmi olive oil organic?
Some of it. Olio di Puglia Bio IGP, Monogram Biologico and Leaf are sold as organic; the other oils are not sold as organic on the pages we read. Check the control-body code on the label.
Which Guglielmi olive oil is the strongest in flavour?
On Guglielmi's own descriptions, the Le Monocultivar Coratina is the most intense of its single-variety oils, and the Monogram Intenso is also a Coratina oil; the Monogram Leggero and Leaf are the gentlest.
How does Sidr & Stone compare with Guglielmi?
Guglielmi is a Puglian producer with a wide range, a PGI oil, organic lines and many awards. Sidr & Stone is one Moroccan estate with one extra virgin olive oil, organically grown but not yet certified; what we offer is traceability to one farm.
What does "IGP" mean on a Guglielmi bottle?
IGP is Italian for PGI, protected geographical indication. On Guglielmi's bottles it means Olio di Puglia, an EU-registered PGI since 2019 that ties the oil to Puglia and a published specification.
Where can I buy Sidr & Stone olive oil?
Directly from our Cold-Pressed Single-Estate Extra Virgin Olive Oil — Marrakech (500ml) product page, as a limited single-harvest batch, with fulfilment in the UK, EU and US.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
Guglielmi puts a lot on its own pages: the family's history at Andria, the workings of its mill, the cultivars, the PGI and organic lines, and a strong NYIOOC record. The range splits into single-variety oils, everyday blends, protected-origin and organic bottles, and a few speciality products — the right bottle depends on which guarantee you care about. The one thing the producer pages do not give is a dated lab result; the figures we found were on a retailer's listings — a fair question for any producer, ourselves included, since we have not yet published ours.
If you want a different origin with the same grower-to-bottle logic, our Cold-Pressed Single-Estate Extra Virgin Olive Oil — Marrakech (500ml) — single-estate, rain-fed and cold-pressed within hours of harvest — is available to order now, with fulfilment in the UK, EU, and US.
Our extra virgin olive oil is grown organically on our own single-estate farm on the plains outside Marrakech: we control every step from tree to bottle, and no synthetic pesticides, herbicides or fertilisers are used. It is not yet certified organic — certification is in progress, and we will publish it as soon as it comes through.
Disclaimer: This article describes Olio Guglielmi's olive oils as the producer presents them on olioguglielmi.it at the time of writing (3 October 2026), with retailer figures identified as such; ranges, certifications, awards and specifications change, and readers should check current labels and the producer's own pages. Olio Guglielmi is not affiliated with or endorsed by Sidr & Stone, and comparisons are made in good faith and in fair terms. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.