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The “Ravece” is an ancient botanical variety of the olive tree, originating in Irpinia in the early 16th century. Its fruit is precious and widely appreciated for its organoleptic characteristics.
The “Ravece” is an ancient botanical variety of the olive tree, originating in Irpinia in the early 16th century. Its fruit is precious and widely appreciated for its organoleptic characteristics.
Characteristics
Characteristics
Ravece is cultivated exclusively in the province of Avellino.
Its foliage, with its typical green-gray coloration, is dense and compact.
The drupes are medium to large in size.
The Oil
The Oil
Despite the medium-low oiliness, the Ravece variety is largely appreciated for the quality of its oil, which is yellow-green with a fruity aroma, acidulous note and a slightly spicy flavor. It has also got a note of green tomato, herbs and sometimes almond. The final product, the “Irpinia extra virgin olive oil – Colline dell’Ufita”, is a trademark with a protected designation of origin (DOP).
Its taste characteristics make it suitable for legume soups, roast meats, grilled vegetables, “bruschette”, but also raw fish salads and grilled white meats.
Production process
Production process
The productivity of the Ravece olive tree is abundant and constant, while maturation is late.
The olives harvested are selected among the best hygienically and qualitatively, and they are pressed immediately after harvesting.
Through a cold working process, which involves defoliation, double washing and the transformation of the oil into paste by means of a hammer cruscher, the Ravece oil obtains its typical organoleptic qualities. It also contains a high number of antioxidants that add to the quality of the product.
Acknowledgements
Acknowledgements
In 2019, the Ravece oil has been mentioned in the prestigious "Guida Oli D'Italia".
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