Irpinia Colline dell'Ufita DOP

After the wines, now known all over the world, Irpinia draws the attention of the most demanding consumers with its valuable oils, gaining growing approval on the markets. Extra virgin olive oil largely deriving from the Ravece variety, characterized by a pleasant bitter and spicy taste The extra virgin olive oil "Irpinia Colline dell'Ufita DOP" undoubtedly has organoleptic characteristics of great value. It is green in colour, if young, up to straw yellow, of varying intensity. On the nose it read more

After the wines, now known all over the world, Irpinia draws the attention of the most demanding consumers with its valuable oils, gaining growing approval on the markets. Extra virgin olive oil largely deriving from the Ravece variety, characterized by a pleasant bitter and spicy taste The extra virgin olive oil "Irpinia Colline dell'Ufita DOP" undoubtedly has organoleptic characteristics of great value. It is green in colour, if young, up to straw yellow, of varying intensity. On the nose it is fruity, with pleasant herbaceous notes and clear hints of unripe tomato, distinctly perceptible also to the taste; it is harmonious on the palate, with intense, but always pleasant and balanced bitter and spicy sensations, in harmony with the high content of polyphenols. Furthermore, the acidity does not exceed the value of 0.50%, with a score in the panel test of no less than 7. The "Irpinia Colline dell'Ufita DOP" oil must derive for at least 60% from the Ravece variety (value raised to 85% for new plants); for the remaining part, other local varieties may contribute, such as Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte. The permitted contribution of other non-autochthonous varieties, such as Leccino or Frantoio, is extremely reduced (no more than 10%). The cultivation techniques of the olive groves are the traditional ones of the Ufita Hills, which ensure the high and well-known quality of the oil that derives from it. The harvest is carried out no later than December 31st of each year and the olives are pressed within two days of harvesting. read less

The Irpinia oils are the result of the perfect harmony between the environment, variety, entrepreneurial ability and tradition, which is very ancient here. In fact, the presence of the olive tree in the Avellino area dates back to Roman times, as is amply documented by numerous finds. It was precisely the Romans who built the first tools for pressing olives and perfected more and more the techniques of preserving oil. However, the maximum diffusion of olive growing in Irpinia occurred in the read more

The Irpinia oils are the result of the perfect harmony between the environment, variety, entrepreneurial ability and tradition, which is very ancient here. In fact, the presence of the olive tree in the Avellino area dates back to Roman times, as is amply documented by numerous finds. It was precisely the Romans who built the first tools for pressing olives and perfected more and more the techniques of preserving oil. However, the maximum diffusion of olive growing in Irpinia occurred in the Angevin era, to then develop in the Aragonese era (14th century) and consolidate definitively in the 19th century. read less