The DOP Colline Salernitane extra virgin olive oil, at the moment of consumption, presents itself with a beautiful variety of colors ranging from green to straw yellow, with variable intensity. Its clarity is remarkable, sometimes slightly veiled. On the nose, it stands out for its clean olive fruitiness, with clear notes of green leaf, fresh grass and unripe tomato. On the palate, it reveals a strong and persistent flavour, pleasantly bitter and spicy, with the right body, a balanced structure and evident hints of artichoke, thistle and bitter vegetables. The aftertaste is clean and satisfying. The acidity of this oil remains constantly below 0.70%.
The oil is obtained by pressing olives coming from the native varieties of the production area or of ancient introduction. The main varieties used are Rotondella, Frantoio, Carpellese or Nostrale, making up at least 65% of the blend, while Ogliarola and Leccino make up no more than 35%. The presence of other local varieties is allowed, up to 20%. The richness of the aromatic notes of this oil makes it ideal for robust dishes, such as legume-based soups, traditional pasta from Campania cuisine and grilled fish.
The cultivation techniques of the olive groves follow the traditional practices of the Salerno hills, guaranteeing the oil a renowned quality. In some areas, innovative technical solutions have been adopted, such as the harvesting and mechanical pruning of olives. It is important to note that the olives intended for this DOP oil must be harvested exclusively by hand by December 31st of each year, with the authorized aid of mechanical means such as shakers and vibrating combs. The harvested olives must be stored in perforated boxes with a maximum capacity of 25 kg and must be pressed within the second day of harvesting. Oil extraction is permitted only through mechanical and physical processes that preserve the quality characteristics of the raw material as much as possible.
The maximum production of olives per hectare must not exceed 120 quintals, and the oil yield cannot exceed 20%, thus guaranteeing the concentration and quality of the final product.
