EVO has no secrets for the De Carlos, who have produced some excellent versions over the last century, including their Elisir, with lemon and tangerine aromas. The oils are also used for preserving vegetables and making creams from processing only seasonal crops. Their Brindisi purple artichokes, picked in March and April are amazing, as are the aromatized semi- dried tomatoes, gathered from late May to July, and olive cream. Also worth sampling, edible muscari in oil, and Red Passion cherry tomato cream.
