Oils and fats

Olio di Calabria (extra virgin olive oil)

Olio di Calabria PGI: artichoke, cut grass and tomato from native Calabrian olives

At least nine olives in ten come from varieties native to Calabria, among them Carolea, Dolce di Rossano, Ottobratica and Tondina. Picked from the tree between mid-September and mid-January, they reach the mill within a day and are processed by mechanical means only, below 30 degrees. A PGI since 2016.

• Smells of green olives, or olives just changing colour, with flowers and artichoke
• Moderate bitterness and pepper, the mark of at least 200 ppm of polyphenols
• Dark glass, ceramic or tin, with a guarantee seal carrying a traceable code

How to enjoy it. This is the everyday dressing of Calabrian cooking: try it on ziti with aubergines and 'nduja, or over a fish starter. Store it between 12 and 20 °C, out of the light.

Production areas

Calabria

Season

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