Authenticity and well-being are the characteristics of this fresh oil that can integrate with any every day meal.
Production area: obtained native national olives
Production period: November and December
Pressing method: cold extraction with a continuous press
Acidity: max 0.3%
Color: bright green
Taste: tasty and fragrant with a very pleasant fruity smell
Cooking advice: on any type of meal, on every day cooked or raw foods.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Olive oil lemon 250 ml. - Masciantonio
Salami the area of Mount Vesuvius with a large-grained mix. As per tradition, it is filled in natural casings and then lightly and naturally smoked. Area: Campania, Characteristics: Decidedly spicy version with lots of chilli pepper and paprika.