Aurum Silvae of the i Capitani group is the product of a region which favours its growth and is attentive to strictly controlled crop cultivation and cold processing methods. This extra virgin olive oil of the Ravece mono-cultivar is the highest expression of the Irpinia region which offers the best typical products in terms of quality and uniqueness, intense sensations to the nose and on the palate.

Place of production

Mid-hill Iripinia lands at 380-400 m above sea level in the Bosco Faiano, Torre le Nocelle localities (Avellino).

Cultivar

100% Ravece Avellinese.

Production

End of October, handpicking from the tree, processing within 24 hours after the harvest in the farm’s oil press, through cold extraction. Bottling without filtration occurs after static decantation.

Colour

Intense golden yellow with delicate green hues.

Fragrance

Intense fruity sensations. Green tomato, fresh herbs and a balsamic flair of mint and sage.

Flavour

All enfolding and intense, with rich features of fresh vegetables and strongly harmonic shades of bitterness and spice.

Aurum Silvae Ravece is made from a single variety of olive and presents intense and balanced sensations with strong personality. It can, even in small doses, exalt the great dishes of Mediterranean cuisine. A really top quality extravirgin olive oil, perfect as condiment for salads and vegetables but also soft cheeses (mozzarella and ricotta). The top finish is combined with hot dishes such as soups and grilled of fish or meat that enriches and enhances with unique fragrances.

Hand made "Cecatielli" pasta and beans

Ingredients for 4 peoples :

300 g (10.6 oz) flour, 300 g (10.6 oz) dried beans, 6 little tomatoes, 1 stalk of celery, 1 clove of garlic, extra virgin olive oil, salt.

Directions :

Put to soak the beans in a pot (at least 8-10 hours) in lightly salted water. Prepare "cecatielli" pasta mixing the flour with water to achieve the right consistency. Form some rolls of the little finger's thickness and then cut them into small logs, finally hollow out them with the index. In the pot with soaked beans add celery, tomatoes and garlic and cook for a long time. After when it's still boiling in the same pot add "cecatielli" and finish cooking.

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The presence of the variety Ravece is documented since the beginning of 1500 in Campania. This olive it's also known with the name of Curatone and Olivone. Despite the very high quality oil produced, in the past, it was not preferred by farmers and millers than other varieties because its low yield. The yield of Ravece, in fact, accounted for between 13 and 14 %, 20% lower than the other varieties much more widespread in Italy and beyond. Otherwise Ravece provides intense fruity oil, with the presence of harmonic loads bitter and spicy. A peculiar characteristic aroma is herbaceous with hints of green tomato, artichoke, mainly in oils obtained from olives harvested early.