Oils and fats

Aprutino Pescarese extra virgin olive oil

Aprutino Pescarese PDO, an olive oil named after its land's ancient name

At least 80 per cent Dritta, Leccino and Toccolana, picked from the tree by 10 December and milled within three days, all inside the province of Pescara. The result is a green to golden oil, lightly fruity, with notes of unripe almond, artichoke and tomato.

• Clean grassy aromas, with green almond, artichoke and tomato up front
• By the rules, acidity no higher than 0.6% and at least 100 mg/kg of polyphenols
• The olive harvest year is always on the label, so you can pick a fresh bottle

How to enjoy it. Start with bruschetta, perhaps rubbed with red garlic from Sulmona, then pour it over bean soups, meat or Pescara-style fish brodetto. Store it in the dark at 14-18 °C and use it within six months of pressing.

Production areas

Abruzzo

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