Farmer: Antonio produces his EVOO for pure passion since he retired. He believes in cultivating without any treatment whatsoever, and he fights parasites and diseases using only natural methods.
Harvesting: As early as the first weeks of October, at the beginning of ripening, handpicked, puts the olives in jute bags and brings them every day to the crusher.
The Olio: in prevalence Ogliarola del Salento cultivar, one of the most versatile oils in the kitchen to be used for its variety of flavours and notes. It goes well with salads, pasta dishes, bruschetta, salads, but even great to make gelato with. The Leccino and Coratina cultivars, in smaller amounts give to this oil its a more fruity and bitter taste, along with an intense fruity fragrance.