The extra virgin olive oil DOP Sorrento Peninsula presents, at first sight, a beautiful straw-yellow colour, more or less intense, with greenish reflections; Sometimes it's veiled. The olfactory examination reveals remarkable aromatic harmony, with a delicate hint of fruity olive and with fine and pleasant hints of aromatic herbs (especially rosemary and mint). The taste is definitely sweet with harmonious and mild notes of bitter and spicy. It is fluid, balanced and with pleasant spicy nuances. It has clean aftertaste, of green and fresh almond. Acidity never exceeds the value of 0.80%. The bitterness and the spicy, in the right gradations, blend perfectly, guaranteeing the right balance to the oil; The Mediterranean smells of rosemary are exalted in the combination with the tomato and the dishes that are called to it. Great on grilled fish and vegetables. Original and particularly pleasant its combination with lemon salads, but especially with sorbet and lemon delight, sweets typical of Sorrento. The oil "Sorrento Peninsula" DOP is obtained from the milling of the Olives Ogliarola or Minucciola (also known as "olive oil"), for not less than 65%; Rotondella, Frantoio or Leccino, either alone or jointly, to an extent not exceeding 35%. The presence of other varieties for a maximum of 20% of the total is also permitted. The cultivation techniques of the olive groves are the traditional ones of the Sorrentine Peninsula that assure the oil that derives the high and well known qualitative quality. In olive groves, placed on daring terraces sloping towards the sea, the olives are collected rigorously by hand; Only the aid of mechanical means, such as shakers and vibrating combs, which facilitate the collection, which must be carried out by 31 December of each year, is authorised. It is forbidden to use the drains. The collection shall be carried out no later than 31 December of each year. The olives must be pressed not later than the second day of the harvest. For the extraction of the oil are allowed only mechanical and physical processes that preserve the quality characteristics of the fruit most faithfully. The maximum production of olives per hectare is 90 q.li, with an oil yield of 20%.
The cultivation of olive trees in Sorrento Peninsula dates back to ancient times. The Punta Campanella, which is the extreme promontory of the Gulf of Naples and faces the island of Capri, was dominated by a temple, sacred to the goddess Athena (Minerva) Capo Minerva, erected by the porpoises, Greek settlers. The entire peninsula was consecrated to the goddess of wisdom and the site became a pilgrimage destination for centuries. Along the way the pilgrims bought on the spot the oil, which was produced in abundance, to be offered to the divinity, already held by the Greeks and then by the Romans inventor of the olives and the oil (Oleaeque Minerva Inventrix, as a poem by Virgil recites). In the entire peninsula were found remnants of minor sanctuaries erected by the Romans and dedicated to Minerva, with the finding also of containers used for the supply of oil. Since then, the olive tree has no longer abandoned these places and, together with citrus and grapevine, dominates and characterizes the entire landscape of the Sorrentine Peninsula. The particular orographic conditions, which impose expensive terraces, the typical Mediterranean climate, the volcanic nature of the land, make the environment of the peninsula decidedly original and typical, as is the typical oil that is produced there.
The area of production and processing of olive oil DOP Peninsula includes the territories of 13 municipalities of the Sorrentine peninsula and of the Milking mountains, as well as the island of Capri. They are: Gragg, Pimonte, letters, Casola of Naples, Sorrento, Piano di Sorrento, Meta, Sant'Agnello, Massa Lubrense, Vico Equense, Capri, Anacapri and Castellammare di Stabia (the latter only in part).