The origins of Carolea’s olive

The origins of Carolea’s olive

Oliva Carolea is one of the most important and oldest cultivars of Calabria, dating back to the 8TH century BC. It is known for its dual attitude, usable both as a table olive and for the production of oil. Its cultivation is quite easy and it grows up to 800 m above sea level, the peculiar characteristics are the oval shape of the drupe and a pulp equivalent to 80-85% of the fruit, firmly attached to the stone. The weight of each olive is between 4 and 8 grams.

The processing of Carolea

Harvested at the best time of ripeness, their processing is immediate; in the next 48 hours the olives are selected and defoliated, washed thoroughly and immediately crushed in a hammer crusher until a paste is obtained, which is then crushed and then passed in a horizontal centrifugal extractor, where the separation of the pomace takes place.

The oil obtained from the processing of Carolea is subjected to chemical and organoleptic analysis and only after the evaluation of the results obtained, it takes the name of Extra Virgin Olive Oil Monocultivar Carolea.

 

Organoleptic Properties

The oil produced from Carolea olives has a yellow color with greenish reflections. It is rich in herbaceous and fruity hints, with medium-intense olfactory notes of almond, apple and artichoke. Its taste is very harmonious and balanced, with light hints of spicy and bitter.

 

Suggestions for use

The Extra Virgin Olive Oil Monocultivar Carolea of Olio Basso is especially suitable for its use as a raw condiment. It is well suited for use in seafood or mushroom salads, grilled white meat and roasted fish.