The Irpinia-Colline dell’Ufita extra virgin olive oil is produced in the province of Avellino and obtained predominantly from the Ravece cultivar (at least 60% of the groves), which is ideal for growing in this area thanks to its high resistance to frost and snow.
Other varieties used for the Irpinia oil are Ogliarola, Marinese, Olivella, Ruveia and Vigna della Corte, individually or combined, and at times also Leccino and Frantoio.
The olives must be picked by the end of December, either by hand or mechanically, and pressed within 48 hours of harvesting. Irpinia - Colline dell’Ufita extra virgin olive oil ranges from straw yellow to green in color, varies in intensity and has a pronounced aroma of fruits and grass, with a rather bitter and piquant taste.
It is mainly used raw to complement various meat and vegetable-based dishes, including soups and minestrones, as well as salads and bruschettas.
