A RARE AND DELICIOUS TRADITION
The people of this territory know it well, in a precious fruit like the olive every part is a prized component. And so, that which for a long time has been an almost-forgotten peasant tradition, today is a rediscovery of taste: the promotion of ancient local recipes with a “molche” base. It’s a solid residue left over from the processing of olive oil, composed of the skin, the pulp, and in part the pits. A grainy cream with a slightly bitter taste to try as a seasoning for pasta or as an ingredient in the exquisite “molche bread”.