Extra virgin olive oil cold extracted exclusively by mechanical processes - Ogliarola Barese cultivar. Ogliarola Barese has been known and highly appreciated since ancient times; from its olives, a delicate and fine extra virgin oil is obtained, characterized by an almond-fruity aroma and a mild pungency, with a straw yellow color. It is fresh, balanced, and moderately intense, features that make it ideal for consumption both raw and for the preparation of soups, sauces, and fried foods. It is an oil that pairs excellently with first courses, legume soups, bruschetta, and roasted white meats.