The agricultural landscape of Molfetta is crossed by expanses of olive trees, a key crop of the local primary production since time immemorial. The two principal and most widespread varieties of olive trees grown here are considered indigenous due to their specific biological adaptations that have occurred over time. These varieties are Cima di Bitonto and Coratina.

These cultivars have assumed peculiar characteristics in relation to the soil, climate and cultivation methods and are the result of the selection of the most vigorous individuals, resistant to pests and providing a higher oil yield.

The extra virgin oil of these ancient plants has a yellow color with greenish hues. It has the scent of olive with a fruity flavor and hints of freshly cut green grass — a delicate flavor balanced between sweet and bitter on a slightly spicy foundation.

It contains important elements (oleic acid, polyphenols and vitamins) that can positively influence the metabolism of the organism and is considered by the most scientific experts as a “nutraceutical food” that is, one that has features that benefit one’s health more than others foods.

In addition to oil, the region also has a respectable fruit and vegetable production.

Recently, in fact, Puntarella chicory was added to the list of Italian traditional agro-food products (PAT) by the decree of June 17, 2015 of the Ministry of Agriculture and Food Policy after being chosen to represent the city at the Expo 2015 in Milan.

Alongside the agricultural production we find the food processing industry, including both the typical preserved products of the region, prized in the gastronomical sector, and products which have found their place on the national and international markets as typical regional products.