The artichokes of the Violet variety, grown in the fertile lands of Niscemi (south coast of Sicily), are preserved here in our extra virgin olive oil of the Biancolilla variety, known for its aromatic notes of artichoke. The processing and conservation method keeps its flavor and crunchiness intact.
Violet artichokes, Frantoi Cutrera extra virgin olive oil, vinegar, salt, oregano, mint, chilli. Antioxidant: ascorbic acid.
Great for appetizers or side dishes. Recommended on freshly toasted bruschetta