Blend of Frantoio, Leccino, Rotondella, Pendolino, E-Gravino 8.

Medium fruity (4.3), moderate bitterness (3.7), and a light hint of spiciness (3.3).

High polyphenol content (754mg/kg as Tyrosol). The D.O.P. “Colline Salernitane” extra virgin olive oil has ancient roots, as it comes from native varieties that have always been present in the Salerno area. The origins of this oil go back to the traditions of the colonists from Magna Graecia who were the first to spread its cultivation in the Alento Plain and the surrounding hilly areas.

It is a very clean and enveloping oil to the nose, with fruity notes and balsamic hints. The aromas of green tomato, white apple, basil, and mint stand out, with hints of chicory and almond at the finish. It is characterized by a harmonious taste profile, with a medium fruity flavor combined with moderate bitterness and spiciness.

To be used raw, it pairs well with dishes of considerable taste such as legume soups, farro salads, roasted rabbit or grilled poultry, salmon, gratin mollusks, and goat cheeses.

• Bottle 500ml
• Can 100ml
• Vietri ceramic bottle 250ml
• Gift box
• Bag-in-box 3L and %L

Monovarietal from an Indigenous Cultivar of the Padula Region, Discovered and Described by Us

Romanella is a native variety from our area, whose unique genetic heritage has been studied by the CNR (National Research Council) of Perugia. Its distinctive characteristics have earned it recognition as a Slow Food Presidia. You can taste the unique, ancient flavor of this oil exclusively at our estates!

The label features a painting created for us by artist Serena Lobosco, portraying the goddess Athena—an homage to the deep meaning that olive oil holds in our culture and tradition.

Medium fruity (3.8), moderate bitterness (3.5), and moderate spiciness (3.5).

High polyphenol content (601mg/kg as caffeic acid).

On the nose, it is broad and enveloping, with pronounced notes of chicory, thistle, wild fennel, and rue. You’ll also detect hints of unripe banana and citrus peel. The palate opens with a sweet touch and balsamic, herbal notes. The sweetness then gives way to a complex and persistent bitterness, with echoes of bitter herbs, unripe banana, and olive leaves. The spiciness accompanies the bitterness, providing excellent persistence in the mouth. The aftertaste reveals wild herbs, arugula, and nettle.

Perfect pairing: with tomato appetizers, chanterelle mushroom salads, marinated sea bream, grilled potatoes, legume purées, pasta dishes with asparagus, seafood stews with shrimp, or grilled cuttlefish. Also very interesting when paired with fish-based dishes.

• Bottle 250ml
• Can 100ml
• Vietri ceramic bottle 250ml
• Gift box

Monocultivar from the Frantoio Variety, from Trees Over 700 Years Old

Harvested from ancient olive trees that shade the land next to the Certosa di San Lorenzo in Padula, this historic legacy has earned the oil recognition as part of the Slow Food Presidia for Ancient Olive Trees. The name Priorato is a tribute to Prior Damiano Festini, whose portrait—painted for us by artist Serena Lobosco—appears on the label. It is a homage to nature and culture, intertwined for centuries in our region.

Medium fruity (3.8), moderate bitterness (4.1), and moderate spiciness (4.1).

High polyphenol content (534mg/kg as caffeic acid).

A moderately intense green olive fruitiness with distinct herbaceous notes. The aroma recalls cultivated greens such as lettuce, green fruits like fresh almonds, aromatic herbs including thyme and rosemary, and wild herbs such as arugula and borage. On the palate, it begins gently, characterized by a perfectly smooth texture. The bitterness is complex and well-balanced, while the spiciness is bold yet refined. The flavor profile is perfectly harmonious, finishing with a fresh note of wild arugula.

Best pairing: ideal for rich dishes such as legume soups and grilled meats.

• Bottle 500ml
• Can 100ml
• Vietri ceramic bottle 250ml
• Gift box
• Bag-in-box 3L and 5L