Recognized as a DOP product since 1998, the olive groves of the Sorrento peninsula can boast the excellent climatic conditions and the presence of a soil of volcanic origin that give the product an absolutely unique and recognizable flavor.
The DOP extra virgin olive oil from the Sorrento peninsula rightfully occupies a place of absolute interest in the prestigious production of Italian olive oils.
Its strengths lie primarily in its geographical location, which the production regulations identify in 13 Municipalities of the Sorrento peninsula and the Lattari Mountains and the island of Capri. The geographical exposure of these territories, all overlooking one of the most famous and important gulfs in the history of the entire Mediterranean, allows to obtain the benefits of a Mediterranean climate with the typical ventilation of the Gulf.
To this the DOP extra virgin olive oil from the Sorrento peninsula still adds a very important element for the basic chemical composition of its cultivars: the presence of a soil of volcanic origin.
The harmony of the elements in a unique and recognizable flavor
Upon visual examination, the extra virgin olive oil DOP of the Sorrento peninsula is intense straw yellow in color, with veins and reflections that can go greenish. On olfactory examination the harmony of this oil is remarkable and internationally appreciated for its notes of typically Mediterranean aromatic herbs (rosemary and mint) and a delicate hint of fruity.
A harmony that is also preserved to the taste where the DOP extra virgin olive oil from the Sorrento peninsula never appears unbalanced towards sweet or bitter, but has a velvety flavor and a fresh almond aftertaste.
The acidity level is always low, less than 0.80%, thanks to the presence of a soil of volcanic origin, which guarantees its precious organoleptic balance with a lower acid value than the average of Italian oils.