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Cold-pressed on harvest day
HYSTRIX
Olives are harvested in the first weeks of ripeness, when the yield is low but the quality is excellent. Oil from early green olives is tastiest, with an intense aroma and a spicy, robust flavor, perfect for the discerning palate and special dishes. Our Premium oil is perfect as a condiment and for table-top display.
Hystrix (Crested porcupine)
The majestic crested porcupine is a symbol of strength in the wilderness and a rare sighting in cilento, valley of diano and alburni national park. With its uniqueness, the crested porcupine perfectly represents the oil that bears its name.
OLIVE FAMILY
Frantoio, Nostrale
HARVEST
Early: green Olives
SUGGESTED USE
Delicious for seasoning, particularly on bruschetta, tomato salad with basil, beans, legumes, soups and red-grilled meat.
This fragrant oil enriches warm focaccia and just-baked bread.
HIRUNDO
Olives are harvested in the second weeks of ripeness when the quality is still very high. Oil from green and red olives is aromatic, with a spicy, mellow, and yet slightly bitter flavor, perfect for the lighter palate. Our Classico oil represents the traditional oil of the region, blending many different types of olives.
Hirundo (Swallow)
The spirit of this great swallow and its ability to adapt to all seasons represents perfectly the capacity of this oil to flavor all the dishes on your table.
OLIVE FAMILY
Rotondella, Carpellese, Leccino, Frantoio, Nostrale
HARVEST
Later: green and red purple olives
SUGGESTED USE
Lighter, delicious on salads, vegetables and excellent for fish and for creating gourmet pizzas.
A perfect substitute for butter.
