In this recipe, we find Olio Cilento PDO, it has a fruity taste with delicate bitter and peppery hints.
Cilento PDO extra virgin olive oil is a Mediterranean product of excellence, produced in the Campania region, in Southern Italy. It’s obtained from the Pisciottana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olives, which must come from mixed or single variety olive orchards in quantities of no less than 85%. The remaining 15% can be made up of other olives from the same area.
Production Area: Cilento PDO Extra Virgin Olive Oil is produced in the Province of Salerno, in the Southern part of the Campania region, in the green scenario of the National Park of Cilento.
Appearance and Flavor: This oil has a fairly intense color, ranging from green to straw yellow, with a light-to-medium fruity aroma and a fruity taste, as well as delicate hints of bitter and peppery flavors.
Origins: The cultivation of the olive tree in the area of Cilento is dated back to the VI century BC, during the Magna Grecia time. Greek colonists introduced the most ancient local variety of olives, the Pisciottana.
Production: The harvesting process must be done before the end of December and harvested directly from the tree. After this first process, olives are brought to the mill, and milled not after 48 hours.
Gastronomy: Cilento PDO Extra Virgin Olive Oil should be stored in a cool, dark place, far from heat sources to preserve its characteristics. Its delicate aroma is good to serve the traditional recipes of the Campania Region, boiled vegetables and salads.
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