area of origin: Parco Nazionale del Gargano, Macchia - Monte Sant' Angelo (FG)
cultivar: Ogliarola, coratina, peranzana, leccino
altitude: 150 mt.
number of olive trees: 800
acidity: 0.18 %
raising: last week of October - first week of November
raising method: hand piked
extraction: Alfa Laval cold process at 22/25°C
oil mill location: 100 mt away from the farm
color: goes from the green to golden yellow
odor: fesh grass
flavor: fruity with almond aftertaste sensation
density: fluid
use: fish, raw and cooked vegetables, shellfish and seafood
The Gargano olive oil, with the typical ogliarola, majestic plant, with very large, secular, has a delicate sweet flavor, very suitable to enhance the aroma of the fish dishes, vegetables, salads, shellfish, seafood. It's perfect on the typical bread of Monte Sant'Angelo with a pinch of iodized sea salt from Margherita di Savoia and wild oregano, obviously Gargano!
