Barnìa – extra virgin olive oil
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.
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.
Pane e Olio
Colazione e merenda
It is the simplest and the most delicious recipe: just bread (better if homemade and warm), oil and salt. We grow up with this for breakfast or snack.
Foglie e patate
Fry green vegetables in oil with garlic and chilli pepper and add boiled potatos: you will have one of ours traditional meals.
Tomatos, olives, tuna, onion and… oil; the summer in a dish.
Quello che trovi
“Ciambotta” is a traditional southern Italy dish. It is made with peppers, courgettes, aubergines, potatos and basically what you have in the fridge (or in the garden!).
Green beans with mint
Green beans, garlic, mint and … oil!
Italian “soffritto”: the base for every recipe.
Cook carrots, onion and celery in extravirgin oil and you will smell Italian houses’ aroma.
Extravirgin olive oil has to be conserved in a fresh place (6-20 degrees). Better in the dark.