
Extra virgin olive oil
the production of extra virgin olive oil is a very ancient
tradition for the Samnite lands. Their origins are lost in history
and it is estimated that the olive tree arrived in this area in 400
BC. at the time of the Greeks.
ortolana oil is a characteristic cultivar of the hilly areas.
The plant has a medium development, with large dark green
lanceolate leaves. The fruit is large, almost spherical, tending
towards purplish when ripe; the pulp is white and detaches
easily from the stone, for which it is also used as a table olive:
locally, in fact, it is called Olive for the water. The Ortolana olive
reaches a maximum acidity of 0.20%.
to obtain oils of the highest quality, the harvest is carried out with manual destemming during the veraison phase and the milling on the same day, with a cold extraction method with a continuous plant; these precautions, combined with a natural settling, ensure the maintenance of the nutritional properties and organoleptic characteristics of the extra virgin olive oil.
yellow oil with delicate green reflections,
the medium intensity olive smoothie is distinctly herbaceous
and rich in fragrances of leaves, green apples, almonds and
artichokes. The very balanced taste in light bitter and spicy
tones highlights an excellent persistence of the aromatic
component with a particular balsamic note. The delicate
harmony of this product suggests its combination with
simple dishes: soups, red meats, marinated anchovies, grilled
vegetables.