The Ravece is much more than a simple cultivar: it is one of the most noble and prized expressions of Italian olive growing, a symbol of character, authenticity, and excellence.
From these extraordinary olives comes an extra virgin olive oil with an intense and refined profile, obtained exclusively from green olives hand-picked in Irpinia and processed with an innovative cold method without the addition of water.
The Ravece represents the best of the Irpinian oil tradition: an authentic excellence of the territory that embodies the perfect balance between tradition, innovation, and Made in Italy quality.
Rich in aromas, personality, and natural antioxidants, it conquers the palate with its harmonious balance and extraordinary persistence, offering an authentic experience with every taste.
Temporaneamente non disponibile
80,00€
Temporaneamente non disponibile
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 harvest to preserve their freshness, integrity and sensory potential.
Extraction takes place exclusively through cold mechanical processing, with a continuous two-phase system, without adding process water.
A precise technical choice, aimed at preserving the phenolic structure and authentic identity of the cultivar.
During malaxation, the temperature is rigorously maintained below 22°C, to protect:
the natural aromatic heritage
the intensity of the fruitiness
the richness in polyphenols
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 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’s not just an extraction method.
It’s an act of respect toward the cultivar and the territory.
A simple preparation that highlights the bold aromatic profile of Ravece.
4 slices of rustic bread
1 clove of garlic
Ripe cherry tomatoes (to taste)
Sea salt
Fresh basil
Ravece extra virgin olive oil
Toast the bread until crispy on the outside but soft inside.
Lightly rub the garlic clove on the hot surface.
Add the diced cherry tomatoes, a pinch of salt and a few basil leaves.
Finish with a generous drizzle of raw Ravece.
The intense fruitiness, green tomato notes and slight spiciness of Ravece amplify the sweetness of the tomato and the rusticity of the bread, creating perfect balance.
Category
Extra Virgin Olive Oil
Origin of raw material
100% Italian olives
Harvest year
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available size
5L
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 harvest to preserve their freshness, integrity and sensory potential.
Extraction takes place exclusively through cold mechanical processing, with a continuous two-phase system, without adding process water.
A precise technical choice, aimed at preserving the phenolic structure and authentic identity of the cultivar.
During malaxation, the temperature is rigorously maintained below 22°C, to protect:
the natural aromatic heritage
the intensity of the fruitiness
the richness in polyphenols
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 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’s not just an extraction method.
It’s an act of respect toward the cultivar and the territory.
A simple preparation that highlights the bold aromatic profile of Ravece.
4 slices of rustic bread
1 clove of garlic
Ripe cherry tomatoes (to taste)
Sea salt
Fresh basil
Ravece extra virgin olive oil
Toast the bread until crispy on the outside but soft inside.
Lightly rub the garlic clove on the hot surface.
Add the diced cherry tomatoes, a pinch of salt and a few basil leaves.
Finish with a generous drizzle of raw Ravece.
The intense fruitiness, green tomato notes and slight spiciness of Ravece amplify the sweetness of the tomato and the rusticity of the bread, creating perfect balance.
Category
Extra Virgin Olive Oil
Origin of raw material
100% Italian olives
Harvest year
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available size
5L
Storage
Store away from light and heat sources
Pre-orders are open.
Receive the first batches as soon as they are available.
