Extra virgin olive oil Monocultivar Ogliarola
Olive Variety: composed of a careful selection that the Congedi Family carries out every year on the Ogliarola Salentina variety, a typical cultivar of Salento, in southern Apulia, harvested only in October.
Sensory Profile: extra virgin olive oil fruity on the nose, balanced on the palate, perfectly harmonious in its bitter and spicy components. Medium fruity, it immediately releases sensations of green apple, mown grass, oregano and almond hull.
Food pairings: fish seasoning, seafood, shellfish, white meat, delicate dishes, bitter-bottomed vegetables.
