Barnìa – extra virgin olive oil

The flavors

Fruity light – Monocultivar “Pisciottana”

A fruity and light olive oil. It is interesting because it smells like wild flowers, olive trees’ leafs, aromatic herbs. If you taste it, you can easily recognise artichoke, cardoon and lettuce flavour. A balance of bitter and chilly. It leaves a bitter almond after-taste. A fresh and simple oil.

Fruity medium – Monocultivar “Leccina”

It clearly smell like green olive and olive trees’ leaf; the taste is strong: bitter and chilly. A very elegant oil and an exellent product, thanks to all its qualities.

Characteristics

Acidity

To have extravirgin olive oil, the oil’s acidity has to be less than 0.80%.

Banìa olive oil’s acidity is between 0.18% and 0.23%.

Acidity is not the only quality standard, others are foundamental:

Phenols – antioxidant and anti-inflammatory

Peroxides – oil ageing index

Monosatureds – anticholesterol

THE OLIVE TREE GROVE 

“Pisciottana” olive trees are typical in Cilento National Park; they are called in this way because of the village “Pisciotta”. Olive trees are an almost holy tradition in this lands: indeed, they can’t be cut. The “Pisciottana” trees are here since hundreds, maybe thousand of years ago.

Barnìa Pisciottana oil can be used cooked or not.

On the other hand, “Leccina” trees are in Cilento sice some decades ago. This oil is stronger, so it has to be used more carefully, better if not cooked.

Le ricette