Oils and fats

Cilento (extra virgin olive oil)

Cilento PDO extra virgin olive oil, gentle and sweet as fresh olives

Pisciottana, Rotondella, Ogliarola, Salella, Frantoio and Leccino supply at least 85% of the fruit, grown, pressed and bottled in towns of the Cilento National Park. Archaeobotanical research shows olive groves here as far back as the sixth century BC.

• Medium-light fruit, gentle bitterness and pungency, a hazelnut and almond finish
• Olives milled within two days of picking, with the harvest closing in December
• Each bottle carries its vintage and a traceable alphanumeric guarantee seal

How to enjoy it. Pour it raw over pulses, boiled greens, wild-herb salads or grilled fish so its aromas stay intact. Keep it away from light and heat at 14-18 °C and open it within four to six months from pressing.

Production areas

Campania

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