The monovarietal oils enhance our olive-growing heritage at best as well as expressing the peculiar characteristics of the native varieties typical of our local territory. Each variety has got its own personality: different scents and flavours enhanced by specific combinations.

 

Coratina: Oil characterized by an intense level of fruitiness, bitter and spicy, but balanced in all its scents, with a prevailing hint of fresh almond and with herbaceous light feeling. Combinations: Broad beans and chickpea soups, grilled meat.

 

Peranzana: elegantly structured oil, with average fruitiness from green olive, and added flavours of almond and artichoke. Combinations: to be enjoyed with truffled dishes and grilled vegetables.

 

Ogliarola Salentina: Oil characterized by a delicate fruitiness with herbaceous and floreal hints. Combinations: excellent as fish, seafood and shellfish dressing, ideal with poultry, delicate dishes and bitter vegetables.