The oil Cilento DOP is obtained from the award of Olives of the varieties of the Rotondella, Ogliarola, Frantoio, Lella and Leccino for at least 85%; They may also compete in other local varieties in the production area to an extent not exceeding 15%. The oil, for consumption, is straw yellow with good vivacity and intensity; Often limpid, sometimes veiled. The olfactory examination shows a slight hint of fruity, sometimes with hints of apple and green leaves. The taste is soft and delicate of fresh olive, basically sweet with just perceptible vivid notes of bitter and spicy. It is discreetly fluid, with clear hints of pine and hazelnut and almond aftertaste. The acidity is always below the value of 0.70%. The remarkable presence of aromatic notes favours the use of this oil on dishes of a certain consistency, typical of the area of origin, such as grilled fish, wild salads, boiled vegetables, legumes and first courses in general. The "Cilento" DOP oil is the result of the harmonization of the most modern processing technologies with a millenary tradition. At the agronomic level, particular care is given during the phases of the harvesting, transport and preservation of the olives. In order to be allowed to produce PDO olive oil, it must be collected strictly by hand; The aid of mechanical facilitators, such as shakers and vibrating combs, is authorised; Networks shall be allowed only to facilitate collection operations, which shall be carried out by 31 December each year. The maximum production of olives per hectare is 110 quintals, while the yield in maximum oil is 22%. The olives must be pressed within 48 hours of harvesting.
The presence of the oil has characterized the cilento landscape for centuries and represents the main, and sometimes unique, resource of the local populations, so as to become an integral part of their daily life. The olive tree in Cilento, a land of myths and home of the Homonymous National Park, has ancient roots. Recent Archeobotaniche research has documented the presence of the olive tree as early as the 4th century. Bc.. The tradition, on the other hand, wants the first plants to be introduced by the Porpoise settlers, a refugee population of Greek origin. It was in fact to introduce the oldest variety from local oil, the Paris, which resists very well the brackish winds of the area, is very productive even in a dry area like the Cilento and still today gives the oil Cilento the recognized Typical. The Olive Cilento, between the temples of Paestum and the ruins of Velia, has imposed its presence also to the great Italian poets of the past:… olive trees, always olive trees! In the middle are olive trees, like sheep in bevy… He writes Ungaretti in his lyric of 1933. In the Cilento, also, has lived for many years also the famous American nutritionist Keys, the father of the Mediterranean diet, which precisely in olive oil attributes a prince, as it leads to a reduction in silky cholesterol, improves the functionality of the cardiovascular apparatus, and protects the body, with its kit of phenolic substances, from serious alterations.
The area of production and processing of the DOP Cilento oil includes 62 municipalities, located south of the province of Salerno, all included in the area of the National Park of Cilento and Vallo di Diano and all characterized by the presence of secular olive trees, which They represent the dominant element of the landscape.