Oils and fats

Penisola Sorrentina (extra virgin olive oil)

Penisola Sorrentina PDO: a sweet oil from terraces above the sea

On steep volcanic terraces around Sorrento, the Lattari Mountains and Capri, olive trees share the slopes with lemons and vines. At least 65% of the fruit is Ogliarola, known locally as Minucciola, hand- or machine-picked from the tree and milled within two days. Expect a gentle, sweet oil with only a light bitterness.

• Herbal aromas led by rosemary and mint
• A clean finish of green almond with just a hint of pepper
• Each pack bears a guarantee mark with a unique code, plus the harvest year

How to enjoy it. Pour it raw at the end of cooking over grilled fish, vegetables or tomato dishes. Locally it partners lemon, from salads to sorbets and Sorrento's delizia al limone; keep it at 14-18 °C, in the dark.

Production areas

Campania

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