Extra Virgin Olive Oil Tasting – Southern Italy Wine Culinary Travel Resource

Extra Virgin Olive Oil Tasting

By Robert Griffin • January 1, 2018

In January I will be hosting my first extra virgin olive oil tasting, There will be seven different oils from six organic producers; all from Southern Italy. All but one of the producers make wine for commercial purposes. Wines from the those producers will also be served at the tasting.

Campania

Avellino/Irpinia

Case d’Alto Coevo Raceve, raceve olive, Grottaminarda (AV)

Case d’Alto Coevo Italiano, lecchino, frantoio and ravece olives, Grottaminarda (AV)

A tasting of Case d'Alto extra virgin olive oil; note the plastic cups and bread - all integral for a tasting — A tasting of Case d’Alto extra virgin olive oil; note the plastic cups and bread – all integral to a tasting

A tasting of Case D'Alto selection of premier extra virgin olive oil in Grottaminarda, Avellino — A tasting of Case D’Alto selection of premier extra virgin olive oil

Case d'Alto olive grove — Case d’Alto olive grove

Salerno

Milavuolo, DOP Colline Salernitane, rotondella , frantoio, and carapellese (greater than 65%) and ogliarda and lecchino (no greater than 20%) olives, Battipaglia, SA

Mila and Roseann at Mila's cantina — Mila and Roseann at Mila’s cantina

Mila Vuolo extra virgin olive oil

Ariel shot of Mila Vuolo vineyard and olive grove

L’Oliveto (Casa di Baal/Salerno family), frontoio, rotonella and lecchino olives, Montecorvino Rovella, SA.

The olive press at Casa di Baal; the old method of making olive oil.

Bee hives at Casa di Baal; note the olive grove in background — Bee hives at Casa di Baal; olive grove in background

Serena Salerno (Casa di Baal), Karen and Ro with grapes on left and olives on right. — Serena Salerno (Casa di Baal), Karen Munkley and Roseann with grapes on left and olives on right.

Calabria

Roberto Ceraudo, tondo di Calabria olive, Marina di Strongoli, KR

Olive trees at Ceraudo; the trees are over 1.000 years old — One thousand year old olive trees at Ceraudo

Harvesting olives at Ceraudo with machine and hand rakes; note the green tarp to catch the olives

The view from Ceraudo farm overlooking groves and vineyards with the Ionian Sea in the background. — The view from Ceraudo farm overlooking grove and vineyard with the Ionian Sea in the background.

Tre Olive (Dianto), carolea (90%) and nicastrese (10%) olives, Feroleto Antico (CZ)

I am at the olive tree "adopted" by my Mother at Tre Olive — I am at the olive tree “adopted” by my Mother at Tre Olive

Freshly picked olives being prepared to be "pressed". This at Feroleto Antico, CZ — Freshly picked olives being prepared to be “pressed” at Dianto, Feroleto Antico,

Roseann, Diego Fazio and Gaetano Petrillo posing in front of recently harvested olives

Diego Fazio explaining to Gaetano Petrillo and Bob the modern method of making olive oil — Diego Fazio explaining the modern method of making extra virgin olive oil to Gaetano Petrillo and me

Diego Fazio explaining the modern method of making extra virgin olive oil to Gaetano Petrillo and Bob — Diego Fazio explaining the modern method of making extra virgin olive oil to Gaetano Petrillo and me

Sicilia

Gurrieri (Azienda Agricola Battaglia Graziella) Tonda Iblea, tonda iblea olive, Cosimo, RG.

Guerrieri vineyard — Gurrieri vineyard

Guerrieri designation as ecofriendly — Gurrieri designation as ecofriendly

About Robert Griffin

Thirteenth Annual Krokidas & Bluestein Wine and Extra Virgin Olive Oil Tasting Recap 2017 Southern Italy Visit – Part One Calabria; Extra Virgin Olive Oil, Wine and Food

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