Turrioro is a quality extra virgin olive oil, and is the product of a careful processing of olives harvested in the Irpinia region (Ogliarola, Ravece, Leccino, and Moraiolo). The handpicking and cold pressing of the berry highlights the top quality organic values and superb organoleptic features of this oil which is perfect for cooking or seasoning all the typical dishes of our Mediterranean cuisine.

Place of production

Mid-hill Iripinia lands at 300-350 m above sea level

Cultivar

Ogliarola avellinese, Ravece, Leccino, Moraiolo.

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

Crystal clear, golden yellow, with a delicate sheen of green.

Fragrance

Average fruitiness: ripe tomatoes, artichokes and a touch of green apples.

Flavour

Well-balanced, delicate but of a complex structure, enriched with hints of fresh vegetables and dried fruit with a harmonic bitter and spicy feature.

Our Turrioro is a careful blend of different olives cultivated in our land and it's a search of balance and quality. An oil that gives the best of it raw, as a condiment, to be used on vegetables and grilled fish or meat, an great ally of the excellent Mediterranean cuisine, healthy, tasty, natural.

Caprese salad

A universal classic of Neapolitan cooking, a masterpiece of simplicity and taste. The name comes from the beautiful island of Capri. The ingredients are much more fundamental than your cuisine skills...

Ingredients for 4 peoples :

500 g ( 17.6 oz) mozzarella cheese (preferably "mozzarella di bufala campana"), 300 g ( 10.5 oz) little tomatoes, fresh basil, extra virgin olive oil, salt

Directions :

Wash little tomatoes and cut them into 4 pieces, season with salt and extravirgin olive oil. Slice mozzarella and place it in a dish with prepared tomatoes. Garnish with basil and a drizzle of extravirgin olive oil.

It's statistic that 90% of consumers have never tried a truly superior quality extra virgin olive oil and that oils commonly used are very low quality. The average consumer has a rough knowledge of this product, for example, does not know that the word "extravirgin" is not the direct identification for quality oils but only a limit for acidity (not exceeding all'0,8%) . It 's like to be convinced that a wine is top quality because it has more than 10% alc. by vol ?!

Our Turrioro is a top quality extravirgin olive oil and its superiority over common sold extra virgin olive oils it's so evident that anyone would be surprised. The raw cost that we have in the production of olives in our terroir is higher than the cost of the extravirgin olive oil common sold in a supermarket. Whole production of extra virgin olive oil of hight quality is very low relative to the bulk production and sale.

A top oil comes from a great ground and great experts, farmers and millers, who know always the difference thanks to experience anlove. Appreciate you too ...