Olive Oil Dop Sorrento Peninsula: history and production

Olive oil , the main cooking oil in countries surrounding the Mediterranean Sea, takes on different characteristics depending on the area of production.


The Sorrento Peninsula is characterized by climate mediteranneum, from volcanic soil, from traditional terraces, all right conditions for the cultivation of olive trees dating back to ancient times. Punta Campanella was dominated by a temple sacred to the goddess Minerva and the pilgrims bought the oil on the spot to make it available to the deity who already was considered by the Greeks invented the olives and oil. They are in 13 countries in the Sorrento Peninsula and of "Monti Lattari", and the island of Capri, to be the area of production and work ' olive oil DOP of the Sorrento peninsula. The olive harvest in olive groves, which extend on terraces sloping down towards the sea, is strictly by hand and must be made no later than 31 December each year. Milling, however, must be made no later than the second day of collection. The oil, which thus obtains, has a color from green to straw yellow, more or less intense, a smell of fruity olive oil and herbs and a sweet taste with a slight feeling of bitter and spicy. In addition to the renowned extra virgin olive oil dop you can buy delicious varieties: lemon olive oil of Sorrento, spicy oil, truffle oil.