 |
 lio Extravergine d'Oliva Colline Salernitane has a very ancient heritage and is derived from autochthonous varieties of olive such as the Rotondella and the Carpellese. Decades ago, the Frantonio and Leccino varieties were added to the original two and proved themselves perfectly suited to the area of cultivation. Olio Extravergine d'Oliva Colline Salernitane has a maximum acidity of 0.70 percent. Its colour ranges from green to yellow, and its scent and taste are fruity with bitter and peppery tones. The typical high quality of the oil of this zone is enhanced by the Mediterranean climate, the mild temperature and the concentration of precipitation in the autumn and winter months. These factors are what give the Salerno area its special and original properties, but the quality of the oil itself is also due to the elevated professional standards of the growers who have always been ready to adopt innovative agronomic practices such as creating groves that are suitable for the integration of machinery. The output per hectare may not exceed 120 quintals, and the oil yield may not exceed 20 percent. The pressing must take place in the same cultivation zone in oil mills listed in a regional registry and therefore qualified to produce top-grade extra virgin olive oil. The production zone encompasses eighty-two town districts stretching from the Amalfi coast to the DOP-certified Cilento area.
|
APROL - Associazione Produttori Olivicoli (SA)
Corso G. M. Gonzaga
84100 Salerno (SA)
ITALY
phone: (+39) 089/331729
fax: (+39) 089/335400
|
|
Region of
Production
DOP Map
Campania
Recipes
INSALATA CAPRESE
INSALATA DI CAVOLFIORE CON SOTTACETI
PIZZA MARGHERITA
PIZZA MARINARA
ZUCCHINI IN SCAPECE
ZUPPA DI VONGOLE
|