Cilento DOP oil (Protected Designation of Origin) is obtained from the pressing of olives of the Pisciottana, Rotondella, Ogliarola, Frantoio, Salella and Leccino varieties for at least 85%; more than 15% of other local varieties present in the production area may also contribute.

The oil, when consumed, is straw yellow in color with good vivacity and intensity; often clear, sometimes veiled.

   

On the olfactory examination it shows a slight hint of fruity, sometimes with notes of apple and green leaf. The taste is light and delicate of fresh olive, basically sweet with barely perceptible lively notes of bitter and spicy.

It is fairly fluid, with evident hints of pine nut and aftertaste of hazelnut and almond.
The acidity is always lower than the value of 0.70%.

The considerable presence of aromatic notes makes it preferable to use this oil on dishes of a certain consistency, typical of the area of ??origin, such as grilled fish, wild salads, boiled vegetables, legumes and first courses in general.

The "Cilento" DOP oil is the result of the harmonization of the most modern processing technologies with a millenary tradition. Particular care is taken during the phases of harvesting, transporting and storing the olives.

To be admitted to the production of PDO oil, the olives must be harvested strictly by hand; the use of mechanical facilitating means is authorized, such as shakers and vibrating combs; the nets are allowed only to facilitate collection operations, which must be carried out by 31 December of each year.

The maximum production of olives per hectare is 110 quintals, while the maximum oil yield is 22% (. The olives must be pressed within 48 hours of harvesting.

Background

The presence of oil has characterized the Cilento landscape for centuries and represents its main, and sometimes unique, resource for local populations, so much so that it is an integral part of daily life.

The olive tree in Cilento, a land of myths and seat of the homonymous National Park, has ancient roots. Recent archaeobotanical researches have documented the presence of the olive tree as early as the 4th century. B.C. Tradition, on the other hand, has it that the first plants were introduced by the Phocian settlers, a refugee population of Greek origin.

In fact, they were the ones who introduced the oldest local oil variety, the Pisciottana, which resists the brackish winds of the area very well, is very productive even in an arid area like Cilento and still today gives the Cilento oil its recognized typicality. The Cilento olive tree also between the temples of Paestum and the ruins of Velia.

Furthermore, the famous American nutritionist Keys, the father of the Mediterranean diet, also lived in Cilento for many years, who attributes a main role to olive oil, as it determines a reduction in serum cholesterol, improves the functionality of the system. cardiocirculatory, and protects the body, with its complement of phenolic substances.

Production area

The production and processing area of ??the Cilento DOP oil includes 62 municipalities, located south of the province of Salerno, all included in the area of ??the Cilento and Vallo di Diano National Park and all characterized by the presence of centuries-old olive trees, which represent the dominant element of the landscape.

Registration and protection

The Protected Designation of Origin (D.O.P.) "Cilento" has been recognized, with Regulation (EC) n. 1065 of 19/97. The national recognition took place with DM 6 August 1998, published in GURI n. 193 of 08.20.1998, together with the Production Disciplinary annex.