Oils and fats

Molise extra virgin olive oil

Molise PDO: extra virgin oil from Aurina and Gentile di Larino olives

At least 80% of this oil comes from four varieties, Aurina, Leccino, Gentile di Larino and Oliva nera di Colletorto, grown across almost the whole region, from Campobasso to Isernia. Olives are picked from the tree, never off the ground, and milled within two days. It pours yellow with green glints, with a light to medium fruitiness.

• The fruit carries through to the palate, ending on a gentle note of pepper or bitterness
• Free acidity below 0.5% and over 100 ppm of polyphenols, as the rules require
• Sold only in glass, with the vintage on the label and a coded seal that traces the batch

How to enjoy it. Official guidance favours it raw, over pasta dishes and on soups and pulse broths. Keep it dark and cool, at 14-18 °C, and enjoy it in the four to six months after milling.

Production areas

Molise

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