The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
In order to obtain this olive oil, called "Olio delle colline salernitane" only a few varieties of olive tree can be used: Rotondella, Frantoio, Carapellese or Nostrale for at least 65%, Ogliarola and Leccino for a a maximum of 20%, and other local varieties for at most 20%.
The kind of olive tree used is not the only prescription to abide: the production of olives per hectare cannot exceed 120 quintals, with a maximum oil yield of 20%. In other words, the trees cannot be "stressed" to produce too many olives, with a lower quality.
Then, the olives have to be collected by hand directly from the olive tree within the end of December (no picking up from the ground). Pressing must occur by the end of the second day after the collection phase.
From this whole complicated procedure, it comes out an oil colored in different shades from green to straw yellow, a medium-high fruity smell, a fruity taste with weak or medium bitter flavour, a light spicy scent. Acidity is also kept under control: it must be, in terms of oleic acid, no more than 0.7.
It is compulsory to report on the label the production year (younger oil has a different taste, usually preferred to older oil).
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.