BIO EVO Olive Oil obtained from Pecholine olives harvested and pressed in the first week of October. A label introduced on the occasion of the 25th anniversary of our activity. As the result we have a very fruity scents and balanced on in its gustatory perception product.

An intriguing oil that conquers even the most inexperienced noses with its flavors. Its bouquet, boisterous and enveloping, has hints of artichoke, green tomato and wild flowers. On the palate it feels intense, persistent and clean, releasing spicy sensations followed by balanced perceptions of bitterness.

Serving suggestions: Fitted for foods with a sweet tendency and flavors that are not too overpowering like fish, some vegetables such as tomato, zucchini, eggs, lettuces and salads. It will bring the preparation of the dishes on a new level, enriching them with elegance, vegetable and aromatic notes, binding all the flavors together.

BIO EVO DOP COLLINA DI BRINDISI olive oil - named after the typical hills of the Ostuni area - obtained by the pressing of 70% of Ogliarola Salentina olives and 30% of other native varieties of olives. The rugged hills, rich in spontaneous Mediterranean flora, protect our olive groves from the south, humid sirocco wind (hot wind), which are instead exposed to the cool, dry air of the Adriatic sea that has made them strong, healthy and ... millennial!

A medium fruity oil (which expresses itself with slight herbaceous nuances, while the taste reveals mainly sweet notes reminiscent of green almond and pine nut; balanced and aromatic, with a clear perception of bitterness and slight perception of spiciness that closes the aroma with a hint of artichoke).

Serving suggestions: it is an everyday oil, perfect to be used raw or for cooking any kind of dish, it is particularly lofty in the preparation of fish carpaccio, steamed legumes, white rockfish soups, shellfish au gratin, stewed fish and roasted white meats.

BIO EVO PITTED olive oil obtained by pressing Cima di Melfi and Frantoiana olives.

Despite what many people think, the olives are being entirely meld (pulp and stone) during the pressing process. As the name suggest, the creation of this oil involves separating the pulp from the stone before the pressing. Although it is a little-used and little-known technique it has a thousands years history, its production even dating back to Roman times. Through this process, the percentage of peroxides is reduced and the oxidation process is slowed down, which ensures better shelf life over time. An oil with a high amount of polyphenolic substances, with a medium fruity taste associated with aromatic notes of fresh grass and almond. On the palate, the spicy sensation prevails slightly over the bitter sensation.

Serving suggestions: Well going for dips, all the varieties of soups, boiled legumes, vegetables and grilled meats; suitable for those dishes that requires a distinct character olive oil.

BIO EVO Olive Oil obtained by pressing Leccina olives. It is characterized by being very well balanced between bitter, spicy, sweet and fruity tastes with slight hints of almonds.

An absolutely delicate oil with a golden yellow color and greenish highlights.

Overall it has a medium-low polyphenol content, which is why the perception of bitterness and spiciness remains low.

Serving suggestions: may be consumed both raw and cooked. It is particularly suitable for delicate dishes such as baked fish and grilled white meat. It also goes well with tomatoes, bruschetta and grilled vegetables. Ideal for baby food because of its delicate taste. Perfect for daily kitchen use.

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