Oils and fats

Vulture extra virgin olive oil

Vulture PDO: Ogliarola extra virgin oil from northern Basilicata

In the Vulture towns of Potenza province, Ogliarola del Vulture makes up at least 60% of this oil, joined by Coratina, Cima di Melfi and other local varieties. Olives are picked from veraison to the end of December and milled within a day, by mechanical means only and with no second pass.

• It pours amber yellow, shot through with green
• The flavour is of olives left to ripen fully: gently sweet or a touch bitter, with a peppery thread
• Rich in polyphenols, a trait that seems linked to the area's rather cool climate

How to enjoy it. Pour it over cavatelli with turnip tops, salt cod, broad bean and chicory soup or country-style lamb. Keep it dark at 14-18 °C and use it within four to six months of pressing.

Production areas

Basilicata

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