Oils and fats

Terre Aurunche (extra virgin olive oil)

Terre Aurunche PDO: Sessana olives from the volcanic soils of Roccamonfina

Grown around the extinct Roccamonfina volcano in northern Caserta province, this extra virgin oil is at least 70% Sessana, the native olive, rounded out with Corniola, Itrana and Tonacella. The olives wait for the mill in crates in cool rooms and are pressed by the second day. Medium to intense fruit, with clear bitterness and pungency.

• Artichoke on the nose, with a soft background of sweet almond
• Short, cool malaxation: at most 40 minutes and 27 °C
• The label names Terre Aurunche and carries the harvest year and the designation logo

How to enjoy it. Best used raw: try it over bruschetta, cooked vegetables or a bowl of bean soup to see what it can do. Keep it away from light and heat and finish it within six months of pressing, while its aromas are at their peak.

Production areas

Campania

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