Oils and fats

Bruzio (extra virgin olive oil)

Bruzio PDO extra virgin olive oil: one Cosenza name, four distinct sub-zones

Stretching from the Pollino foothills down to the Sibari plain, Bruzio gathers the olive growing of the province of Cosenza under a single PDO, registered in 1997. Tondina, Carolea, Grossa di Cassano and Rossanese are blended differently in each of its four sub-zones, and the fruit is milled within two days of picking.

• Fascia Prepollinica and Valle Crati: medium fruitiness, green shading to yellow
• Colline Joniche Presilane: golden, gently fruity and touched with sweet almond
• Sibaritide: light fruit and a touch of bitterness; every sub-zone has 200+ ppm polyphenols

How to enjoy it. Gently aromatic, it suits boiled vegetables, salads and grilled fish, and goes into Calabrian pasta dishes. Keep it at 14-18 °C away from light and use it within four to six months.

Production areas

Calabria

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