Oils and fats

Colline Salernitane (extra virgin olive oil)

Colline Salernitane PDO, a bold extra virgin oil of artichoke and cardoon

Rotondella, Frantoio and Carpellese make up at least 65% of the olives, with Ogliarola and Leccino for the rest, all grown, milled and bottled in 86 towns across the Salerno province, from the Amalfi Coast to the Vallo di Diano. The olive is so rooted here that villages such as Ogliara and Oliveto Citra carry it in their names.

• Medium-high fruit of sound olives, with green leaf, grass and unripe tomato
• Bold and lingering, with artichoke and cardoon notes and a clean finish
• Total polyphenols of 100 ppm or more, acidity no higher than 0.7 g per 100 g

How to enjoy it. It shows best raw, over pulse soups, Campanian pasta dishes and grilled fish. Store it in the dark at 14-18 °C and use it in the months after pressing.

Production areas

Campania

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