Why we love it
Cime di rapa, also known as Italian turnip tops, is possibly the most representative ingredient of the Apulian cuisine and the main ingredient of the most iconic regional dish, the Orecchiette con cime di rape.
The Cime di rapa are prized for their deep vegetal flavour and delicate bitterness and Olearia Congedi 's cime di rapa are grown in their farm and harvested by hand. The cime di rapa are blanched and then preserved in their award winning extra virgin olive oil for a very rich taste. Congedi's cime di rapa pesto is 100% natural, it doesn't contain any artificial preservatives or colorant.
Cime di rapa can be used in several Italian dishes, from the orecchiette con cime di rape to meat to pizza.
The artisan who made it
The Congedi family has been growing olives and producing olive oil in the south of Apulia, the heel, for over 100 years. It all started in 1917 thanks to Luce Damiani, who, despite being a woman decided to continue to grow the olives inherited from her father. In 1917 it wasn’t easy to be a woman and run a business.
The rest is history. Now at the fifth generation, with more family members involved in the mill, Congedi has become synonym with high quality extra virgin olive and olives in general.
With the new generation in charge, Congedi has moved a switch to a sustainable approach not only in their olive orchards and farm but also in the mill, becoming totally eco sustainable in 2014.
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