Oils and fats

Alto Crotonese (extra virgin olive oil)

Alto Crotonese PDO extra virgin olive oil: Carolea-led and lightly fruity

At least seven olives in ten are Carolea, with Pennulara, Borgese, Tonda di Strongoli and other local varieties making up the rest. Picked from the tree by 31 December and milled within two days, the fruit stays in the province of Crotone from grove to bottle. A PDO since 2001.

• Straw yellow to pale green, with a gentle scent of olives
• Acidity of at most 0.7 g per 100 g and total polyphenols of 100 ppm or more
• Harvest year on the label and a uniquely coded guarantee seal on the pack

How to enjoy it. Its light fruit shows well raw, over bruschetta or fish, yet it also works in a meat or fish ragù. Store it in the dark at 14-18 °C and use it within four to six months of pressing.

Production areas

Calabria

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