Organic Extra Virgin Olive Oil
Commercial category
Extra Virgin Olive Oil from organic farming
Monitoring Organization
CCPB Bologna – OdC autorizzato dal MIPAAF – IT BIO 009
Production area
Cilento National Park – Municipality of Sant’Angelo a Fasanella (SA)
Exposure
Sud West / 500 m. s.l.m.
Olive grove surface
15.00 on which there are about 5.000 plants
Cultivar olive
Rotondella – Campanicchia
Yield in kg of oil
14 – 16 %
Harvest time
20 October – 20 December
Harvesting techniques
Mechanical and manual, exclusively on the plant
Oil production techniques
Daily milling with a continuous cycle oil mill
Cold extraction
Storage
Temperature controlled stainless steel silos, far from light sources
and heat to guarantee a constant microclimate
Annual production
7.000 Lt.
Organoleptic profile
Color: green with golden yellow reflections.
Bouquet: green fruity with a light herbaceous scent and hints of
fresh apple and almond.
Taste: excellent fluidity that leaves the mouth immediately clean; the notes of bitter and spicy are balanced and do not disturb,
closes a pleasant aftertaste of wild chicory.
Analytical test report
Acidity: 0,27 % ac. oleico
No. peroxides: 2,75 meq O2/kg
Total polyphenols: 520 mg/kg
Use
Recommended for seasoning raw dishes, fish soup, vegetables
grilled and steamed, margherita pizza; Also indicated in the
preparation of desserts.
