Minucciola gives this oil a fruity flavour
of intensely herbaceous green olive
with notes of almond, nettle and celery.
On the palate the bitterness of wild herbs and
cardoon leaves room for a fresh and lively spiciness.
Present in the 2024 Slow Food extra virgin guide.
Slow Food Presidium
EXTRA VIRGIN OLIVE OIL "IL CAPERO CRU ORRICO" 0.25L
This oil is produced in the olive groves closest to the sea, some plants are a few meters away from the limestone rocks of the coast and are clearly visible from the historic path offorts. The olive grove has an area of more than 2 hectares witharound 400 centuries-old Minucciola plants. These olive groves have been recovered and put into production 5 years ago. The lands, rich in organic substance, almost flat, are arranged with large and deep terraces, delimited by dry limestone walls.
In this olive grove green manure is practiced with cruciferous legumes and grasses. The herbs are chopped and left in the field to further enrich the soil. Even pruning residues are shredded and left on the ground. Emergency irrigation is carried out, some interventions are carried out in the period ofMay to protect the flowers from the sirocco wind,the others in the summer period. All adversities are controlled with methods permitted in organic farming. For fungal pathogens, copper-based products are used, while for defense against flies, in addition to mass capture traps with natural attractants, kaolin and copper-based deterrents are used.