Olives used: Leccino, Favolosa, Nociara, Frantoio. Color: intense green with color variation over time; Odour: fruity olive with vegetal notes of leaf and artichoke; Flavours: vegetal hints with balanced notes of bitterness and spiciness, with an aftertaste of artichoke; Organoleptic characteristics: balanced bitter and spicy; Press method: cold pressed; Serving suggestions: Puglia IGP oil is best expressed in first courses based on vegetables and legumes, on second courses of meat and fish.
The extra virgin olive oil with a more delicate fruitiness is partly intended for the preparation of products in oil such as pates (of green olives, black olives, artichokes, dried tomatoes, red peppers and yellow peppers, onions, turnip greens, broad beans and chicory) and grilled products (courgettes, aubergines and artichokes).
They can be used as an appetiser, tasted together with our baked products such as taralli, frize and friselline with cereals, as side dishes with meat and cheese or being pâtés spread on croutons or roasts and even as a first course mixed with dry pasta or spread on pizza.
In our online shop and at our point of sale it is also possible to purchase Saragolla 100% Durum Wheat flour, Saragolla Wholemeal Semolina, artisal durum wheat semolina pasta and wildflower honey from Salento.
