Mono Variety di Trisole

The extra virgin olive oil “mono variety” is obtained through cold squeezing. The mono variety oils bring out the production area and the quality of the product offering an immense riches of perfume and taste combined to many plates. All begin with the olive grove varieties to the olives that are squeezed in the oil mill.

Bags in natural Yuta

Bags in natural yuta with internal divisor containing 4 products that brings out the taste and the Apulia tradition: “Sovrano” or “organic” extra virgin olive oil in bottle of 0,75L, a friselline confection, an olive paté jar, a jar of olive in pickle. A finest confection to be tasted in family or to be used as a present.

Lacrima di trisole Da Agricoltura Biologica

The extra virgin olive oil obtained by natural surfacing after the pressing of olives with millstones measuring with ancient methods seven particular varieties of olives. The surfacing extraction permits the integral conservation of all its quality and the contain of vitamins. Two tale spoons of the extra virgin olive oil “LACRIMA” per day contribute to the daily requirements of Vitamin E for children, adults, pregnant women and breast-feeding, elderly person, further on to guarantee the important supply of essential fat acids.
It is used raw, in the vegetal gravies and pap or pasta. Also with salads, vegetables and bruschetta.
Certified production Bioagricert and HS: High Standard.

Origin zone: Cisterino-Valle D’Itria at 370/397 mt. S.l.m.
Base cultivar: Calabrese, Cerasola, Fasola, Corna, Leucocarpa and two variety of wild olives from the Mediterranean soil.

Lacrima di trisole Da Agricoltura Biologica

The extra virgin olive oil obtained by natural surfacing after the pressing of olives with millstones measuring with ancient methods seven particular varieties of olives. Harvest method: hand harvesting in the early hours.
Odour: intense yield of green olives with aromatic sensations.
Taste: intense and harmonic, lightly bitter.
Colour: yellow golden with greenish glares.
Denocciolato di trisole Da Agricoltura Biologica
Denocciolato di trisole
The Denocciolato oil is obtained from the flesh of olives, the most important part of the olives. The absence of stones guarantee the possibility to maintain more the original natural characteristics. For this, it is an oil of high quality rich in polyphenols, with a light taste, delicate and an intense perfume of olives.
Certified production Bioagricert and HS: High Standard.

Origin zone: Cisterino-Valle D’Itria at 370/397 mt. S.l.m.
Base cultivar: Ogliarola, Nardò, cerasola, Fasola, Calabria.
Harvest method: hand harvesting
Extraction system: Only from the olive flesh, cold processing.
Odour: yielded, intense, with olives just grinded.
Taste: delicate, harmonic with pleasant aftertaste hot and bitter.
Colour: yellow gold.
Da Agricoltura Biologica trisole

The extra virgin olive oil of biologic agriculture dedicated to those who like to live in harmony with nature and its respect. It is obtained through cold squeezing. Certified production Bioagricert.

Origin zone: Cisterino-Valle D’Itria at 370/397 mt. S.l.m.
Base cultivar: Ogliarola, Nardò, cerasola, Fasola, Calabria.
Harvest method: hand harvesting
Odour: intense yielded of green olives, floral.
Colour: green with golden yellow reflex.
Sovrano di trisole

The extra virgin oil is obtained through the cold squeezing. For the harmony and the balanced organoleptic characteristics. It is ideal for all kitchen uses. gravies, soups, frying, side dishes, roasts.

Origin zone: Cisterino-Valle D’Itria
Base cultivar: Ogliarola, Nardò, cerasola.
Harvest method: hand harvesting
Odour: bitterish yield of olive, harmonic.
Taste: Mild, equilibrated.

Gli aromatizzati di trisole

The aromas are the finest natural seasoning deriving from the squeezing of fresh olives and natural aromas as in the best peasant tradition.

- Aromatised of tree lemons.
- Salty aromatised from Mediterranean wild herbs.
- Aromatised from the red oregano.
- Aromatised from the wild fennel.
- Aromatised from 3 chilli pepper.