In Puglia, the olive oil making tradition of the De Carlo family is nearly as old as the trees themselves. The olive mill has been built in 1668. Today, the De Carlos have more than 25,000 olive trees and still press all of the oil themselves.
In the last 20 years, they also began growing vegetables under the trees as part of their organic farming strategy. This means that they can also produce seasonal preserves using their own olive oil.

The unusual addition of wild local citrus peel to the green olive paste gives this tapenade a fresh, fruity and savoury flavour that brings zing to salads or bruschettas.