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The Frantoiana was a first course used to feed workers during the olive harvest in the oil mills. We enhanced it with dried peppers, capers and bluefish. The main ingredients are local pitted olives, new extra virgin olive oil, and, here and there, some unpeeled cloves of garlic, eggplant and chicory. .
Extra virgin olive oil, Leccino olives, aubergine, radicchio, bluefish, capers, spices.