Olive Oil-EVOO

The introduction of olive cultivation in Campania goes back to the Greeks and the Phoenicians who brought the use of oil in all the colonized territories, as food and as part of perfumes and ointments.

The principal olive varieties: The real strength of the region is its extremely rich and diverse heritage varietal.

To date have been described and cataloged over 60 native varieties currently cultivated and handed down for centuries, the most common are: Ogliarola and Ravece nell'avellinese (Avellino); Ortice, Ortolana and Racioppella in Benevento; Sessana and Caiazzana in Caserta, Olive Oil from the Sorrento Peninsula (in Naples) and, finally, Pisciottana and Rotondella in Salerno.

Ravece: This ancient cultivar is also known by several other names—Olivona, Curatone and Ravaiola. Its origin is unknown, but today it is rather widespread in the province of Avellino in the Southern Italian region of Campania, where it’s the most important variety after the Ogliarola cultivar.

The harvested fruit has a green to vinous red to purplish black color. It’s very prized for its productivity but above all for the organoleptic characteristics of the oil, rather than its yield, which is low at 15 to 16%.

The high-quality olive oil produced from Ravece olives has an intense fruity flavor and a balanced bitter and spicy taste with notes of herbs, green tomatoes and artichokes. Primarily harvested by hand, the olives mature late, beginning in mid-October.

Ortice & Ortolana - Today, the territory around the hills of Benevento includes 52 towns on the high hills of the Tammaro and Fortore rivers, through the Calore Plain, all the way to the first spurs of Taburno and Partenio, an area that produces very high quality oil: the extra virgin olive oil Sannio Colline Beneventane.

It is a yellow oil, with intense green hues and it presents pleasant herbal notes to the smell, with a distinct scent of ripe tomato, that can be distinguished in its taste too, always harmonic with pleasant and intense sensations of bitter and chilli.

The quality of this oil is mainly due to the perfect harmony, consolidated through the centuries, between the environment and the local varieties, first of all ortice.

The olives are hand picked by 31 December every year, transported to the olive press with care and kept in low humidity and temperature conditions, mostly in boxes with holes and are milled within two days.

Caiazzana and Sessana - The territory that marks the PDO "Terre Aurunche" is located in the north of the province of Caserta, in the area around the extinct volcano of Roccamonfina, in the territories of the municipalities of Caianello, Carinola, Cellole, Conca della Campania, Falciano Massico, Francolise , Galluccio, Marzano Appio, Mignano Monte Lungo, Mondragone, Rocca D'Evandro, Roccamonfina, St. Peter Sessa Aurunca, Sparanise Teano and Tora and Piccilli.

The extra virgin olive oil "Terre Aurunche," according to the product specification, requires the use of olives from at least 70% of the cultivar "Sessana." The Sessana is originally from the area of ​​production (its name comes from the name of the town Sessa Aurunca largest municipality in the area of ​​production), while the smaller cultivars (Carnelian, Itrana and Tonacella) originates from  bordering territories and represent an equally important assets of the local biodiversity.

The extra virgin olive oil "Terre Aurunche" has excellent physical, chemical and organoleptic properties, with acidity of less than 0.60 and a high content of polyphenols,  taste is bitter and spicy, colors ranging from pale yellow to green more or less intense.

The Cilento Extra Virgin Olive Oil DOP is obtained from the pressing of olives of the varieties Pisciottana, Rotondella, Ogliarola, Frantoio, Leccino and Salella for at least '85%.

At the time of consumption the oil is pale yellow in color, with good brilliance and intensity, often clear, sometimes veiled.

Cilento (Extra Virgin Olive Oil) DOP is obtained from the pressing of olives of the varieties Pisciottana, Rotondella, Ogliarola, Frantoio, Leccino and Salella for at least '85%.

At the time of consumption the oil is pale yellow in color, with good brilliance and intensity, often clear, sometimes veiled.

The aroma has a slight hint of fruity, sometimes with notes of apple and green leaf. The taste is soft and delicate fresh olive basically sweet with barely perceptible lively notes of bitter and spicy. It 'fairly fluid, with notes of pine nuts and hint of hazelnut and almond.

The acidity is always less than the value of 0.70%. Its aromatic properties makes this oil ideal for dishes of a certain consistancy, such as grilled fish, salads, wild, boiled vegetables, legumes and pasta in general.

The area of ​​production and processing of oil Cilento DOP comprises 62 municipalities, located to the south of the province of Salerno, all included in the National Park of Cilento and Vallo di Diano and all characterized by the presence of ancient olive trees, which are the dominant feature of the landscape.

Colline Salernitane Extra Virgin Olive Oil DOP-The area of ​​production and processing of extra virgin olive oil DOP includes 86 municipalities in the province of Salerno, present in a wide area that includes: the Amalfi Coast, the Valle del Calore, the Picentini, Alburni, the Upper and Middle Sele, the hills of Tanagro and the Vallo di Diano.

Sorrento Peninsula Extra Virgin Olive Oil DOP-The area of ​​production and processing includes the territories of 13 municipalities in the Sorrento Peninsula, the Lattari Mountains and the island of Capri.

They are: Gragnano, Pimonte, Letters, Casola di Napoli, Sorrento, Piano di Sorrento, Meta, Sorrento, Sorrento, Vico Equense, Capri, Anacapri and Castellammare di Stabia. The oil  has, at first sight, a lovely pale yellow color, more or less intense, with greenish reflections; sometimes veiled.

The smell reveals remarkable harmony aromatic with a delicate hint of fruity olive oil and fine and pleasant notes of herbs (especially rosemary and mint). The taste is sweet and harmonious with hints of bitter and spicy.