Balance. Monocultivar Ogliarola is mild, like the spring sun of Apulia. Its delicate and incisive taste is a delicate kiss. The olives, harvested during the first weeks of October, are pressed within two hours. Olives, harvested during the first weeks of October, are pressed in two hours. This produces an extra virgin cold-pressed oil known for its versatility in dishes.
INGREDIENTS: Extra Virgin Olive Oil – Ogliarola.
For allergens see ingredients in bold.