The olive groves of this part of Basilicata are among the oldest in Italy and today in the region there are as many as 27 native varieties of olive trees. The olive oil culture of wine dates back to the times of Magna Grecia and has been preserved and cared for by many but small farms in recent years. These farmers also had the pivotal role of conserving and protecting the soil and landscape. In fact, our oil is born from a historical and cultural path that mixes ancient knowledge and daily effort to live with an impervious and not always friendly nature. Our oil is produced from olives harvested still by hand and in recent years also with mechanical combs, selected with scrupulous accuracy, deprived of the leaves and all impurities, placed in boxes with lateral holes, in order to allow a correct circulation of the air and not to receive any sensory damage. The extraction takes place cold (by centrifugal force), using only mechanical procedures with temperatures strictly below 27 degrees. The milling of the olives is carried out within 24 hours of delivery, the same are crushed by granite millstones, from which a pulp and stone core is obtained. Our oil is fragrant, slightly fruity and somewhat sweet, with a delicate but at the same time decisive flavor, golden yellow in color with green reflections and therefore suitable for everyone, even for the little ones.
The FULLONE extra virgin olive oil enhances the dishes and enhances their flavors. Its soft and velvety taste and its slightly bitter aftertaste make it an extremely versatile oil, suitable for both raw and cooking use. Our EVO is obtained by pressing the olives of the following varieties: for at least 70% cultivar “Ogliarola del Vulture”; the following varieties may also contribute: “Coratina”, “Cima di Melfi”, “Palmarola”, “Provenzale”, “Leccino”, “Frantoio”, “Cannellino”, “Rotondella”, in an amount not exceeding 30%, from alone or jointly.
Color: amber yellow with green reflections
Nose: medium fruity with tomato aroma
Taste: medium fruity of ripe olive with a sweet almondy taste, slightly bitter with a light spicy note;
ADDITIVES AND / OR CONTAMINANTS
Main cultivar: “Ogliarola del Vulture”
Minority cultivars: “Coratina”, “Cima di Melfi”, “Palmarola”, “Provenzale”, “Leccino”, “Frantoio”, “Cannellino”, “Rotondella” alone or jointly.
Cold extraction (Lower temperature 27 ° C)