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methods, purification through one decanting only, to remove the residue of the. pulp from the oil. However progress has provided us with an hygienically safe environment, which has replaced ' lu trappitu', the
underground oil mill where the arduous work of animals and men assigned to the heavy boulders was carried out. The work of machines has fortunately replaced the effort of these 'trappitari', while the use of special steel makes the
maintenance of hygiene much easier and sater. After the harvest the olives are immediately transported to the oil mill. In less than forty eight hours a task which once used to take months and with great loss to the quality ofthe
final product, is completed. Each process undergoes a thorough check of all its relative parameters. Even the storage of the precious golden, scented liquid is no longer entrusted to earthenware containers, but to modern cisterns
of special steel.
Genuine oil, of guaranteed quality, natural and healthy, born where Salento stretches out to almost touch the cradle of Mediterranean civilisation. Made even rarer by limited production, its light and delicate
aroma is an ideal dressing for dishes, where it is served uncooked, or for roasted or fried foods. It exults not only the delicious and rustic local dishes, like the chick pea soup that stirred Horace's appetite, but also more
refined cordon bleu dishes |
