Oils and fats

Olio Campania (extra virgin olive oil)

Olio Campania PGI: almond, artichoke and tomato from nineteen cultivars

Growing, harvesting and milling all take place in Campania, using nineteen regional varieties such as Ravece, Pisciottana, Sessana, Rotondella and Ogliarola campana. The result is an extra virgin oil with medium-high fruitiness, clear bitterness and pungency, with a polyphenol content of 200 mg/kg or more.

• At least one of almond, artichoke or tomato always shows on the nose
• Tight chemistry: acidity capped at 0.4%, peroxides at 12
• Straw yellow to green; the name sits on the label in capitals with the logo

How to enjoy it. New-season oil arrives between late autumn and winter, and a single-variety bottle names its cultivar, and with it its home ground, on the label.

Production areas

Campania

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