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Each oil has different characteristics and organoleptic quality, which depend on the production area, the type of cultivars ...



A typical culinary specialties from Puglia, easy to prepare but which enhance the quality of the oil: These are friselle.

Friselle, easy to find on the market, are "bagels" durum wheat and barley - in various combinations depending on the tradition of the place - baked, cut in half horizontally and made toast in the oven again, so be crisp.

Tradition has it that the friselle Bari are first soaked with a bit 'of water and then seasoned with garlic, fresh tomato, a dash of wine and of course a round of excellent extra virgin olive oil Agrolio. For the more daring you can add, artichokes, capers, anchovies or lampascioni .. according to their taste!

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