Olive Oil

A 20 hectares of olive tree landing allow by now a three generation olive oil production . A technologic evolution of the collect and transformation processing did not forget the rural wisdom and the respect for the land.
The olive trees growing with environmentally sustainable solutions , ensure the soil fertility, the ecological parasites control and the natural grassing.
The extravirgin olive oil with his fruty taste , enriched in polyphenols , has a Bio certification and the DOP Colline Salernitane trademark. It is available in a 0,75lt -1 lt -3lt -5 lt glass , PET or tinplate packaging. Are also available rosemary and chili flavored olive oils.

Fruits, vegetable and aromatic plants

The fruit plants products (peach , cherry , apricot, plum, apple , pear , almond, hazelnut and fig trees but also typical rural fruits as khaki, mulberry,sorb, jujube,medlar,pome, black cherry granate, blackthorn fruit,myrtle), are available as fresh food consumption and as products of transformation ( jams , liqueurs and desserts ).
A large vegetable garden is an important reservoir of ingredients for typical meals at farmhouse restaurant.The rigorously seasonal vegetable production includes the “da serbo cherry tomatoes” , the “ bull horn” pepper, the yellow pumpkin , the cabbage for the black soup,the winter melon,the golden onion.
The aromatic plants provide new ingredients for innovative meals and products as the sage sauce, the rosemary olive oil and the laurel liqueur.