Peranzana, vulgarization of the Provencal name, that is to designate the country of origin of this oil, Provence precisely, and then transplanted into the sub – Apennines Dauno. It is harvested in late November because it comes as olive oil, but then once immersed in water and sea salt, from the nearby Saline of Margherita di Savoia, assumes a characteristic bitter taste, really lovable. Excellent as an appetizer or as an aperitif. You can use it to flavor salads, even pasta, or to flavor meat or fish to put in the pan.

Format: 314 ml, 1700 ml, 3100 ml, 5 kg.