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The oil inside this bottle is an absolutely natural product, the result of thousands of years of experience and tradition. It is obtained by pressing olives, ripened in the Salento region, grown on perfectly drained
chalky alluvial lands, standing 120m. above sea level. From the many varieties grown in the region, the Ogliarola and Cellina have been selected. Their characheristics are especially suited to enhance the flavour of hot and cold
dishes. The harvest is made by beating down the olive crop or by shaking the branches of the olive trees. The olives carefully selected in situ are placed into large, low boxes and immediately transported to the oil mill. The oil
is extracted either by the traditional pressure or more modern centrifugal method. lts limpid quality is obtained through natural sedimentation. The filtering that follows, ensures that the very low natural acidity of the oil is
maintained. The colour is very light yellow with greenish hues while the aroma and taste have a hint of chestnuts and hazelnust. It is suitable for salads, cooking and frying.Use it sparingly as you would any precious ingredient: a
dribble is sufficient to add flavour to regional and classical cooking. |
