DOP CERTIFIED EXTRA VIRGIN OLIVE OIL

In the traditional way, the olives are picked by hand and crushed in 48 hours. The final result is an extra virgin olive oil with a straw-yellow color.

The National Park of Cilento is home to a lot of ancient olive trees. Actually, the local cultivars are Pisciottana, Rotondella, Ogliarola, Frantoio, Salella, and Leccino.

This extra virgin olive oil is lightly fruity and perfectly balanced with a pleasant aftertaste of almonds and hazelnuts. It is ideal for grilled fish, wild salads, steamed veggies, beans, and first courses.

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