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​dott. Stefano Argenziano
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IRCA SAS di Stefano Argenziano

Sede Legale
Via E. G. Turco, 35
83100 Avellino
P.IVA 01501490641​

Sede Operativa:
Via Varano
84022 Campagna (SA)
Argenziano

Olive oils

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Our products

EXTRA VIRGIN OLIVE OIL

Olive oil is Southern Italy’s gold. Each area has its own product.
We have therefore selected the best extra virgin olive oils:
Ravece, Ogliarola, plus a blend that is perfect for every recipe.
All of them are quality products from Campania, Italy.

Extra Virgin
Olive Oil

Size: 0.75 L. – 1l – 5l.

Acidity: max 0.5%

Definition: Extra Virgin Olive Oil – 100% Italian.

Packaging: bottle and can.

Production area: Campania, Italy.

Harvesting system: Direct collection from plants by using shaking machines and/or mechanical aid.

Extraction system: Cold extraction, continuous cycle.

Sensory profile: Argenziano Extra Virgin Olive Oil is gold yellow with green hues of different intensity. Its delicately sweet taste, with hints of almond, delights the palate.

Serving suggestions: An ideal companion to the most varied cuisine, we recommend its use in the preparation of sauces, fried food and sweets. Its neutral nature makes it particularly suitable to make tasty dips with pepper and salt, and delicious flavored oils (pepper, oregano, lemon, etc).

Packaging

Bottle: 12 x 250 ml

Bottle: 6 x 500 ml

Can: 4 x 3 lt

Can: 4 x 5 lt

 

RAVECE

Olive oil is Southern Italy’s gold. Each area has its own product.
We have therefore selected the best extra virgin olive oils:
Ravece, Ogliarola, plus a blend that is perfect for every recipe.
All of them are quality products from Campania, Italy.

 

Ravece

Name: Extra Virgin Olive Oil, obtained from organic farming.

Cultivar: Monovariety

Altitude of Olive groves: 650 m.s.l.

Free Acidity: < 0,2

Color: yellow-green.

Aroma: olive, fruity.

Taste: intensely fruity with strong herbaceous overtones, with prevalence of tomato leaf, oregano and artichoke, and a distinctive spicy note.

Harvesting period: end of October to December, with the olives having just turned color.

Harvesting system: by hand, using pneumatic olive harvesters or hydraulic shaking devices.

Milling system: stone-crushing plant and cold extraction with continuous cycle.

Storage: room temperature, preferably away from light and heat sources.

Serving suggestions: pasta with legumes, boiled vegetables, stews and soups, red potatoes (frying), mozzarella cheese, desserts such as panna cotta and vanilla ice cream.

 

Packaging

Bottle: 12 x 250 ml

Bottle: 6 x 500 ml

Can: 4 x 5 lt

Special format

EXTRA VIRGIN OLIVE OIL DOP COLLINE SALERNITANE

The “Colline Salernitane” PDO extra virgin olive oil has ancient roots. Its production area ranges from the Amalfi Coast to the Cilento national park.
Territories that have been declared World Heritage Sites by UNESCO for natural beauty and agri-food production. We wanted to bottle this unique oil which has a pleasantly bitter and spicy full-bodied taste, ideal dressing for hearty dishes such as legume soups, home-made first courses, but also grilled fish.

 

Extra virgin olive oil DOP Colline Salernitane

Name: Extra Virgin Olive Oil DOP “Colline Salernitane”

 

Free Acidity: 0,3%
Production Area: Salerno hills
Collection system: Direct collection from plants with shaking machines and / or mechanical facilitators.
Extraction system: “continuous” processing with Frantoio Pieralisi cold extracted (<27 ° C) SENSORY PROFILE: Color: green with shades from more to less intense. Fruity: medium-intense notes with, sensation of green olives with hints of artichoke, bitter vegetable and ripe almond
Recommended combination: it is recommended to use it raw. Ideal for roast meat or game, legume soups, grilled and bruschetta. The medium-intense fruity flavor and the strong vegetal hints make it a touch of excellence in every dish, both raw and cooked.
Self-control system: D.O.P. oil protection consortium Salernitane hills. UNI EN ISO 22005 – CERT N ° 53449.
Packaging

Bottle:  0,25 – L. 0.75 L. – 3L

 

Can:  0,25 – L. 0.75 L. – 3L

 

PITTED

Its taste is very intense with herbaceous overtones. Thanks to its delicacy, it is best used to dress pasta, vegetables, fish and puddings.

 

Pitted extra virgin
olive oil

Name: Extra Virgin Olive Oil, pitted, obtained from organic farming

Cultivar: Leccino, Frantoiano and Rotondella

Altitude of olive groves: 550 m.s.l.

Free acidity: < 0,26

Color: Yellow-green

Aroma: Olive, fruity

Taste: Intensely fruity with strong herbaceous overtones, prevalence of artichoke, with a distinctive delicate note.

Harvesting period: from October to December, with the olives having just turned color

Harvesting system by hand, using pneumatic olive harvesters.

Milling system: stone-crushing plant and cold extraction with continuous cycle.

Storage: Room temperature, preferably away from light and heat sources.

Serving suggestions: Pasta with legumes, raw or boiled vegetables, toasted bread, fish, puddings.

 

 

Packaging

Bottle: 6 x 500 ml

FLAVORED

Olive oil is Southern Italy’s gold. Each area has its own product.
We have therefore selected the best extra virgin olive oils:
Ravece, Ogliarola, plus a blend that is perfect for every recipe.
All of them are quality products from Campania, Italy.

 

Flavored

Packaging

Bottle: 12 x 250 ml

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