Traditionally, 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.