The Pisciottano olive is a typical cultivar of the Cilento region, located in Campania. Its main characteristic is the shape of the leaves, which are elliptical and dark green in color.
Pisciottano olive trees are very resistant and suitable for cultivation in hilly and mountainous areas, where the climate conditions are often adverse. In addition, this cultivar is able to resist diseases and attacks by pests, ensuring a constant production of high-quality olives.
The extra virgin olive oil of Cilento obtained from the olives of this cultivar is a product of the highest quality, characterized by an intense aroma and a decisive taste. Thanks to its nutritional composition, the extra virgin olive oil of Cilento is considered one of the best olive oils in the world.
The Pisciottano olive and the extra virgin olive oil of Cilento have recently been recognized as traditional agri-food quality products (PAT) by the European Union, a recognition that testifies to the excellence of these products and their importance for the culture and economy of the region.
Thanks to its versatility in cooking, the extra virgin olive oil of Cilento is used both to season dishes and to prepare sauces, marinades and frying. It is also an excellent ingredient for the preparation of natural cosmetics and for the treatment of skin and hair.
The production of Pisciottano olive and extra virgin olive oil of Cilento is mainly managed by small local agricultural companies, which follow sustainable and environmentally friendly production methods.
In conclusion, the Pisciottano olive and the extra virgin olive oil of Cilento are products of excellence, recognized internationally for their quality and their importance for the culture and economy of the Cilento region.