Ravece is much more than a simple cultivar: it is one of the noblest and most prized expressions of Italian olive growing, a symbol of character, authenticity, and excellence.
From these extraordinary olives comes ALF, an extra virgin olive oil with an intense and refined profile, obtained exclusively from green olives hand-harvested in Irpinia and processed using an innovative cold method, without added water.
ALF is not just an extra virgin olive oil: it is the masterpiece of the Ravece variety, an authentic excellence of the territory that embodies the best of tradition and Made in Italy innovation.
Rich in aromas, personality, and natural antioxidants, it captivates the palate with its harmonious balance and extraordinary persistence.
Why choose ALF?
Because it is elegant.
Because it is unique.
Because it is sublime.
In one word: EXCEPTIONAL.
Price range: 9,00€ through 18,00€
Here's what those who have tasted our extra virgin olive oil say
It’s the first time I’ve ordered from this company but I was very satisfied. Precise, fast. The goods perfectly packaged. Thank you
– Patrizia Keller
Extremely punctual order, I already know this oil mill and it has very high quality products
– Mario Russo
I have purchased from Contedoro several times and have always been satisfied. Excellent product, attractive prices, precise and punctual shipments.
– Daniela
Already purchased in the past with great satisfaction: very good oil at an extremely advantageous price!
– Fabrizio
Order fulfilled with precision and immediacy. Fast delivery. Keep it up.
– Biagio Ponticelli
Courtesy, impeccable service and above all excellent quality of the Ravece oil – top
– Alec Orsi
from € 70
up to 90 days
also in installments with
Klarna or PayPal
0825824855
October and November 2026
October and November 2026
Ravece olives are harvested while still green, at the moment of maximum aromatic expression, and processed within a few hours of harvesting to preserve their freshness, integrity, and sensory potential.
Extraction takes place exclusively through a cold mechanical process, with a continuous two-phase plant, without the addition of process water.
A precise technical choice, aimed at safeguarding the phenolic structure and authentic identity of the cultivar.
During malaxation, the temperature is strictly maintained below 22°C to protect:
the natural aromatic heritage
the intensity of the fruitiness
the polyphenol richness
The result is an extra virgin olive oil with a bold, elegant, and vertical profile, capable of authentically expressing the typical notes of green tomato, artichoke, and fresh herbs that distinguish the Irpinian Ravece.
Every production phase is guided by an essential principle:
enhancing the raw material without compromise, to obtain a pure, stable oil of extraordinary personality.
It is not just an extraction method.
It is an act of respect toward the cultivar and the territory.
A simple preparation that focuses on the bold aromatic profile of Ravece.
4 slices of crusty bread
1 clove of garlic
Ripe cherry tomatoes (to taste)
Sea salt
Fresh basil
Ravece extra virgin olive oil
Toast the bread until it is crispy on the outside but soft on the inside.
Lightly rub the garlic clove on the warm surface.
Add the diced cherry tomatoes, a pinch of salt, and a few basil leaves.
Finish with a generous drizzle of raw Ravece oil.
The intense fruitiness, notes of green tomato, and slight spiciness of Ravece amplify the sweetness of the tomato and the rusticity of the bread, creating a perfect balance.
Category
Extra Virgin Olive Oil
Origin of raw materials
100% Italian olives
Harvest season
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available sizes
500ml, 250ml
Storage
Store away from light and heat sources
October and November 2026
October and November 2026
Ravece olives are harvested while still green, at the moment of maximum aromatic expression, and processed within a few hours of harvesting to preserve their freshness, integrity, and sensory potential.
Extraction takes place exclusively through a cold mechanical process, with a continuous two-phase plant, without the addition of process water.
A precise technical choice, aimed at safeguarding the phenolic structure and authentic identity of the cultivar.
During malaxation, the temperature is strictly maintained below 22°C to protect:
the natural aromatic heritage
the intensity of the fruitiness
the polyphenol richness
The result is an extra virgin olive oil with a bold, elegant, and vertical profile, capable of authentically expressing the typical notes of green tomato, artichoke, and fresh herbs that distinguish the Irpinian Ravece.
Every production phase is guided by an essential principle:
enhancing the raw material without compromise, to obtain a pure, stable oil of extraordinary personality.
It is not just an extraction method.
It is an act of respect toward the cultivar and the territory.
A simple preparation that focuses on the bold aromatic profile of Ravece.
4 slices of crusty bread
1 clove of garlic
Ripe cherry tomatoes (to taste)
Sea salt
Fresh basil
Ravece extra virgin olive oil
Toast the bread until it is crispy on the outside but soft on the inside.
Lightly rub the garlic clove on the warm surface.
Add the diced cherry tomatoes, a pinch of salt, and a few basil leaves.
Finish with a generous drizzle of raw Ravece oil.
The intense fruitiness, notes of green tomato, and slight spiciness of Ravece amplify the sweetness of the tomato and the rusticity of the bread, creating a perfect balance.
Category
Extra Virgin Olive Oil
Origin of raw materials
100% Italian olives
Harvest season
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available sizes
500ml, 250ml
Storage
Store away from light and heat sources
Pre-orders are open.
Receive the first batches as soon as they are available.
