Oil Ravece

Description

CONTEDORO, MASTERS OF RAVECE OIL SINCE 1927

The presence of the variety of Olio Ravece, widespread almost exclusively in the countryside of the Ufita Valley (in Irpinia), has been documented since the early 16th century. It is a privileged component of the Mediterranean diet, which in this area is characterized on the trinomial wine bread and oil.

A distinctive feature is its herbaceous aroma with notes of green tomato, sometimes even artichoke, perceived especially in oils obtained from olives harvested early. The notable presence of aromatic notes and its intense fruity taste, with a harmonious presence of the bitter and spicy charge, makes the use of this oil preferred on dishes of a certain consistency, such as legume-based soups, tasty pasta dishes of the Irpinian tradition, soups, bruschetta and grilled meat.

With a harmonious presence of the bitter and spicy charge. Being a highly prized product for its category, Ravece oil is appreciated not only locally, but also in national and international markets.

The olive from Ravece is also known as Curatone and Olivona, and although it has a rather low yield, about 15-16%, it is highly valued for its consistent productivity, but especially for the quality of its oil.

Ravece: little but good!