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.
Price range: 16,00€ through 80,00€
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 system, without the addition of process water.
A precise technical choice, aimed at safeguarding the phenolic structure and the 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 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 the Irpinian Ravece.
Every production phase is guided by an essential principle:
enhancing the raw material without compromise, to obtain a pure, stable oil with 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 rustic 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.
The intense fruitiness, notes of green tomato, and the 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
Raw material origin
100% Italian olives
Harvest season
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available sizes
1l, 3l, 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 harvesting to preserve their freshness, integrity, and sensory potential.
Extraction takes place exclusively through a cold mechanical process, with a continuous two-phase system, without the addition of process water.
A precise technical choice, aimed at safeguarding the phenolic structure and the 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 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 the Irpinian Ravece.
Every production phase is guided by an essential principle:
enhancing the raw material without compromise, to obtain a pure, stable oil with 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 rustic 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.
The intense fruitiness, notes of green tomato, and the 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
Raw material origin
100% Italian olives
Harvest season
2025 / 2026
Maximum acidity
≤ 0.2%
Extraction method
Cold mechanical extraction
Filtration
Filtered
Available sizes
1l, 3l, 5l
Storage
Store away from light and heat sources
Pre-orders are open.
Receive the first batches as soon as they are available.
