The turnip greens in oil are the emblem of traditional Apulian cuisine. The Depalo family selects the best raw materials to which the Depalo extra virgin olive oil is added for preservation in order to restore all the genuine taste of typical recipes. The turnip greens in oil are the ingredient are a tasty and tasty preserve to enhance meat dishes or to create irresistible sandwiches. Crunchy and with a typical slightly bitter aroma, they are irresistible to fill savoury pies or to garnish pizzas, focaccia and bruschetta.
Once selected the smallest buds, the turnip greens are cooked in boiling water and dipped in the Depalo extra virgin olive oil with the addition of aromas typical of Apulia.
Turnip greens are a typical vegetable from Central-Southern Italy. Mainly cultivated in Apulia, Campania, Lazio and Tuscany, it is a plant that loves the heat. Only the tenderest leaves and the inflorescences kept inside the vegetable are eaten. Called with different dialectal names according to the regions, such as broccoli di rapa or broccoletti, friarielli and rapini, they are currently cultivated also in America and Australia. Thanks to the particular, slightly bitter taste, they have conquered the palate of all of Italy. In particular in Apulia, turnip greens have always been protagonists of recipes with a “poor” appearance such as the famous “orecchiette with turnip greens”.