Santo Pietro Organic Extra Virgin Olive Oil - Azienda Agricola Salella - Oil and Vinegar

Santo Pietro Organic Extra Virgin Olive Oil

The extra virgin olive oil Santo Pietro Bio from the Salella farm is produced in Cilento with olives of the Leccino and Frantoio cultivars.

The product represents an excellence of the territory certified 100% Made in Italy.

€10.00
Tax included

 

The Santo Pietro Bio extra virgin olive oil from the Salella farm is produced in Cilento with olives of the Leccino and Frantoio cultivars, varieties widely spread throughout the peninsula.

It is a golden yellow oil with greenish reflections. On the palate it shows bitter and spicy tones, with a fragrance of almond and artichoke. The aftertaste is characterized by notes of almond and aromatic herbs. Excellent for use in cooking, particularly suitable for delicate dishes such as baked fish and grilled white meats. It also goes well with tomatoes, bruschetta and grilled vegetables. Ideal for feeding for children. The product represents an excellence of the territory certified 100% Made in Italy.

Region
Puglia
10 Items

The history of the Salella farm begins in the first half of the nineteenth century, with the cultivation of olive trees and white figs from Cilento.

Today it is managed in the wake of the most ancient traditions and has remained faithful to the crops and typical products of the area.

The Salella farm is immersed in the enchanting landscape of the Cilento Park, on the slopes of a hill planted with olive groves, vineyards, chestnut groves and woods. During the 90s, the olive groves were transformed from extensive to intensive cultivation, adapting their needs to modern agriculture.

The Salella farm has joined the UNAPROL traceability program, subjecting itself to the strict production and control regulations of one of the most accredited bodies in Italy, the CSQA. Thanks to the UNAPROL traceability system, the entire production process is controlled and certified, thus providing a series of information to the consumer, concerning the place of production, the variety of olives grown, the cultivation methods, processing, packaging and qualitative characteristics. of the oil produced. In this way a real identity card of the oil is created, in fact through the coding system it is possible to trace each batch of oil, giving greater guarantees and safety to the consumer. 

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