Oils and fats

Irpinia - Colline dell'Ufita (extra virgin olive oil)

Irpinia - Colline dell'Ufita PDO: Ravece oil with a green, peppery edge

Ravece, an olive recorded in Irpinia since the 1500s, makes up at least 60% of this extra virgin oil from the hills between the Ufita valley and Ariano Irpino. The fruit is caught before it touches the ground, by the end of December, and pressed within 48 hours. The result is fruity, with a firm yet balanced bitterness and bite.

• Unripe tomato and fresh herbs on the nose, and the tomato comes back on the palate
• Greenish when freshly pressed, shading to straw yellow with time
• Very low acidity and plenty of polyphenols, the source of its bitter, peppery kick

How to enjoy it. A match for bean and pulse soups, Irpinian pasta dishes, grilled meat and vegetables, or simply toasted bread. Store it at 14-18 °C away from light and enjoy it within four to six months of milling.

Production areas

Campania

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