Monocultivar Tenera Ascolana

Known and appreciated by the ancient Romans, from earliest times, the "tender ascolana" olive, produces an oil rich in poliphenol, low in acidity, exhibiting a light harmonic and subtle blend of bitter and spicy flavours, green in colour verging on yellow.

Best used to dress and enhance the flavour of all seafood,

meat or vegetable appetizers, excellent with stewed pulses and grilled white meat.

The "tender ascolana" production in this area is limited and restricted to a specific territory. The extra-virgin olive oil here produced, is unique and of a refined superior quality heightening the peculiarity of the Piceno region.