Obtained from only the best Frantoio olive variety, called monocultivar, grown in the heel of Italy, the province of Lecce, Apulia, picked in October, this extra virgin olive oil is very delicate, medium fruity, delicious with crustaceans, fish and pulses.
The artisan who made it
The Congedi family has been growing olives and producing olive oil in the south of Apulia, the heel, for over 100 years. It all started in 1917 thanks to Luce Damiani, who, despite being a woman decided to continue to grow the olives inherited from her father. In 1917 it wasn’t easy to be a woman and run a business.
The rest is history. Now at the fifth generation, with more family members involved in the mill, Congedi has become synonym with high quality extra virgin olive and olives in general.
With the new generation in charge, Congedi has moved a switch to a sustainable approach not only in their olive orchards and farm but also in the mill, becoming totally eco sustainable in 2014.
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