Made with a blend of olives: ogliarola, coratina, peranzana.
These are the 3 main cultivars produced in Apulia. The ogliarola cultivar is produced in Brindisi, north of Bari. Its taste is sweet, with an aftertaste of almonds and a tenuous "tingling". The peranzana cultivar is produced mainly in Foggia. Its taste is fruity, with an aftertaste of fresh tomatoes. The mix of the 3 is an amazing explosion of taste!
Match: use this oil in your everyday life, to season, to cook, to add an extra taste to your bread or salads!