Box Toppings

“The combination of multiple factors, such as soil and climate conditions and local olive varieties, have a direct influence on the acidic component and taste of the oil, obtained by the cold-pressing method which preserves the organoleptic characteristics of the product.

The olives are harvested when they are just ‘invaiate’, that is, when they are half green and half black, giving the oil a yellow-green colour, an intense fragrance and a delicate taste.

Antemi oil: a real elixir, obtained from the cold pressing of the Gallo’s spur olive, a rarity from Molise! From this autochthonous olive comes the variety Antemi, an organic extra virgin olive oil with a strong and intense flavor with a pleasant spicy aftertaste, particularly suitable for dressingof legumes. In the olive grove there are only 80 plants of this variety … a limited edition!!!

Delicate Zaira oil, suitable for the first food of children and for the preparation of light and tasty dishes. This oil is obtained by squeezing a Molise olive, the Rosciola di Rotello.

Vegetables become condiments or ingredients for delicious aperitifs.