ACHEROLIO

Our first born, Acherolio, which took its name not only from the village itself where it all began, but also from 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 produced with an ancient variety, strictly limited to this territory. Unobtainable at both nursery and olive oil production levels, it boasts numerous organoleptic-sensory qualities, especially if harvested and processed in the right times and ways.