Olio Cilento

Olio Cilento DOP is an extra virgin olive oil made from native cultivars—Pisciottana, Rotondella, Ogliarola, and Salella—produced in the territory of the Cilento National Park. With its green hue and golden undertones, it offers a medium fruity flavor with notes of fresh grass and almond.

The olive groves of Cilento, many of which are centuries old, grow between the sea and mountains at an altitude rarely exceeding 700 meters. Harvesting takes place between October and December, with pressing completed within 48 hours.

This oil is the ideal condiment for Cilento cuisine: legumes, vegetables, blue fish, and durum wheat bread.