The oil is cold milled using native Ogliarola olives, a typical local variety with a rich aroma.

Every olive this oil is made with is gathered from ancient olive trees and pressed within 24 hours from harvest together with some selected lemons, resulting in a golden, fragrant oil defined by a persistent citrus notes.

This oil marries perfectly to delicate fish dishes and it's ideal to give a bright and fruity flavour to aged beef, salads and mozzarella.

A combination of passion and persistence has lead to the production of this rich extra virgin olive oil, soaked in the history and tradition of the local land.

Sold in handy 250ml bottles.