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Extra virgin olive oil hills of Salerno
Extra virgin olive oil produced with the frantoio, carpellese, rotondella and leccino cultivars, milled within 5 hours of harvesting. The result is a medium-fruity emerald green with notes of artichoke and cut grass. The taste is harmonious with a pleasant sensation of bitter and spicy polyphenols. Excellent raw on fish and bruschetta.
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A light wind moves blades of grass and gently cradles the olive trees. The imposing shape of Mount Alburno is the frame. We are in Postiglione in the province of Salerno, within the National Park of Cilento, Vallo di Diano and Alburni, a magnificent view, to the sea and the Faraglioni of Capri. Here we meet Ecle and his brother Vincenzo, guardians of a century-long family tradition. They decided to take this path and carry it forward with dedication and passion, focusing on the production of a high quality product using olives harvested only from their olive groves and milled within 5 hours of harvest. First the grandparents, then the parents and now them, a look to the future remembering the past.
Data sheet
Full name | Extra virgin olive oil hills of Salerno |
Origins | Campania |
Place of production | Postiglione (Sa) |
Producer | Pietra dei Venti |
Fruttato | Medium |
Cultivar | Frantoio, Carpellese, Rotondella, Leccino |
Storage | Store away from heat sources |
Harvest | November |
Food combinations | Fish dishes, bruschetta, salads |
Formato | 500 ml bottle - 5 liters tin |