Of the approximate 4000 olive plants that belong to the farm, the “cultivar” olive, specific to the Piceno region, produces the extra-virgin olive oil Saladini Pilastri. The prompt harvesting and rapid pressing process combined with the favourable soil conditions, produce oil with an harmonic and balanced flavour, with spicy and bitter hints.
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.
