Extra Virgin Olive Oil "Melella"

The Ortolana cultivar is particularly widespread in the Sannio area of Benevento, where it is locally known as "Melella." This name comes from the distinctive apple aroma that the olives develop during ripening, ranging from the green notes of Granny Smith to the yellow tones of Golden Delicious, accompanied by a medium fruitiness. This variety has adapted well to the climate of the Benevento hills, offering a good olive yield, although with a relatively low oil content (6–8%). The fruits are large, almost spherical, and turn a violet hue when fully ripe. The white flesh separates easily from the stone, making them also suitable as table olives. The product stands out for its aromatic persistence and a distinct balsamic note. Thanks to its delicate harmony, the oil pairs well with simple dishes such as grain soups, marinated anchovies, grilled white meats, and vegetables.