Now in its fourth generation, this family-run farm produces everything needed to make quality preserves. First there is a good olive oil, a blend of different cultivars, which covers freshly processed vegetables picked in the surrounding countryside: exquisite artichokes on the stem, grilled, sliced, whole, etc.; mushrooms; onions in balsamic vinegar; grilled peppers, aubergine and courgette bundles stuffed with tomatoes; pitted olives dressed with capers, sweet cicely and chilli.

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