ACHEROLIO

The first of our extra virgin olive oils, Acherolio, took its name not only from the village where it all began, but also from none other than the cultivar of the same name inserted into the olive germplasm with the name of the village, the Acerenza cultivar.

Small productions of an oil made from an ancient variety, strictly limited to this area, considered at risk of extinction and potentially rustic.

Unobtainable both in the nursery and in the oil industry, it boasts numerous organoleptic-sensorial qualities, especially if harvested and processed at the right times and with the right methods.