Eolo 1 kg - Affinato allo Olio di Oliva Rustico vino calabrese famoso 2 cloves of garlic Salt

2 cloves of garlic Salt and pepper to taste Pitted green olives 200 g

over direct heat at a temperature of 160/200° C

5 kg per plantHarvest time second decade of September Type of harvesting manual Vinification de-stemming

ma si esalta con formaggi e ricotte fresche in particolare

especially fennel

Eolo 1 kg - Affinato allo Olio di Oliva Rustico vino calabrese famoso 2 cloves of garlic SaltEolo is a semi matured cheese made from sheep's and cow's milk. It is a cheese from the cheese making tradition of southern Italy, especially Calabria and Sicily, where it was customary to store cheeses on wooden boards and systematically massage them with homemade olive oil until they reached the desired maturity. The result is a crumbly cheese with a straw yellow paste, fragrant with a full, decisive and rustic flavour, just like the oil with which