The greens in this dried hors-d’oeuvre are cultivated in open field from April to May and are picked by hand from June to September. they are washed, selected, cut into large slices, put on desiccation frames and laid in the sun for 3-4 days. All the phases are carried out inside our farm and still by hand, as we have learnt from our grandpa and as we hope to teach to our sons. Only the respect of the right time of maturation maintains the high quality of our products.
INGREDIENTS: Extra virgin olive oil (30%), dried tomatoes, dried eggplants, dried courgettes, dried peppers, pitted Leccina olives, capers, salt, hot peppers, cider vinegar, aromatic herbs, fresh mint, garlic, lemon juice.
For allergens see ingredients in bold.