Leccino, Canino and Frantoio.
These three are the most common cultivars that can be found in local olive groves, they are characteristic of the region. The oil produced from these types of trees is then dosed and wisely mixed, producing an extra virgin olive oil which is also a rich anti-oxidant full of polyphenols. The taste is balanced between spicy and bitter.
It is better paired with delicate dishes such as boiled fish, both fresh and cooked vegetables, various pizzas and many other similar meals.