Ghiannara

Ghiannara takes its name from the shape of the fruit — an upside-down acorn. It ripens early, in the first half of October, producing a sweet and delicate oil low in polyphenols.

The old saying in the press was: «the bitter oil, hold it dear». Ghiannara is the opposite: it doesn't shout. Ideal on fish, raw vegetables, savoury desserts.