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 grilled baby artichokes are grilled and preserved within 24h after harvest. A quintessential vegetable of the Italian cuisine, the artichokes are packed in the virgin olive oil of the De Carlo estate. Perfect to accompany roasted or grilled meats, on pizzas or part of an antipasto platter.