The biological artichokes of Montelupone in extra virgin olive oil.
The cultivation of artichokes occurs naturally following the production specification according to the rules of the organic farming method. The process of preparing artichokes in oil involves cooking in water, wine vinegar and lemon juice. The subsequent packaging operation, according to health standards, takes place using mono varietal extra virgin olive oil IGP from the Marche region. This preservative oil can be subsequently used as a dressing for vegetables and first courses, since in the pasteurization process of the jars, it is not stressed at high temperatures.
Our products, both fresh and conserved, are tasty, healthy and natural.
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