Sottolestelle extra virgin olive oil comes olive groves that thrive on the splendid mountain slopes of the Gargano National Park. It’s made from an early harvest of Ogliarola and Leccino olives that is pressed cold just a few hours after harvest, decanted for a few days and bottled immediately without filtering. It’s best eaten raw in pinzimonio vegetable dip, salads or just spread on a slice of bread.
- Intense green colour
- Exceptional freshness and fragrance
- Slightly peppery
- For true enthusiasts
- Low acidity (<0,2%)