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Color: Intense and intense dense green, thanks to the rich concentration of Coratina polyphenols, which also preserve the product for a long time.
Smell: Large and important fruity, complex with aromas of artichoke, rocket salad, almond.
Taste: A good spiciness, a slight bitterness at the end.
Pairings: An oil therefore of character, hence the name Valeo, suitable for those who prefer full-bodied and intense oils to combine with legumes, soups, red meats and vegetables.

Cultivar: Coratina and Picholine.
Acidity: 0.18 g/l.
Harvest: Manual from the still green olive tree, which placed in small boxes are brought to the milling immediately.
Pressing: Cold, no more than 28 °C and in controlled air to avoid the oxidation of the perfumes, the color and safeguard its great health properties.


The Lillo farm has always been passionate about nature and the agricultural world, produces and transforms what Mother Nature generously gives. For four generations. The lands are mostly located in the heart of Puglia, in the wonderful Salento, in a scenario that the whole world envies, among monumental secular and millenary olive trees, between sapling vineyards of almost a hundred years that give unique wines in the world and between two seas , the Ionian and the Adriatic that make the Ancient Land of the Messapi a unique place. As unique are the typical fortified farms, theater of the deepest agricultural traditions of our history. The company, now run by Pasquale Lillo, consists of about 60 hectares of land among olive groves, vineyards, artichokes and cereals, also present the typical farm animals such as cows and calves, chickens and ducks and our Maremma dogs, always a faithful and constant presence. The grandparents Pasquale and Nicolò and dad Vitantonio have always been skilled and tireless agricultural producers of fruits, vegetables and cheeses, but it was the last generation of the Lillo family who started the transformation of raw materials into finished artisan and excellent products, from extra virgin oils. to wines, from natural artichokes to various pâtés and, lastly, to the artichoke beer from Brindisi.

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