The Copper Olive By Frantoio Oleario
Tasting Notes and Food Pairings:
Using your nose smell the fresh, fruity olive with notes of apple and fresh leaves. Slightly spicy and aromatic, this Olive Oil is a delight on the palate and does not aggravate the tongue.
Perfect as an accompaniment to many dishes, great on grilled fish, drizzled into soups and on bruschetta and excellent on salads as the olive oil enhances the flavors of the vegetables without over powering them. Use with a squeeze of fresh lemon for a varied taste sensation.
Our producers are all located in the province of Salerno and more specifically in the Cilento and Vallo Diano National Park – a UNESCO World Heritage Site and the region where Dr Ancel Keys researched and recommended “The Mediterranean Diet”. In a typical year we produce 850,000 liters of olive oil.
Cilento cultivates six varietals of olive trees that make up our olive oil, not two as is the case in most of the rest of Italy. These varietals are Pisciottana, Rotondella, Ogliarola, Frantoio, Salella and Leccino. Salella is unique to Cilento, not grown anywhere else, and was first planted in the region by Greek colonists who immigrated to Italy in the 7th century B.C.
Beside our “DOP” Extra Virgin we also produce Extra Virgin and infused oils (in 100ml bottles with chili, basil, truffles and others). We will also have a limited amount of “organic” olive oil available immediately after this year’s “crush” in November and December.