Carpellese Pitted High Polyphenol 503Mg/Kg EVOO Madonna Dell’Olivo 500ml

Check the lab-analysis Pitted olive oils represent less than 1% of global extra virgin olive oil production, making Carpellese a truly distinctive expression of Italian olive-growing biodiversity. A rare monocultivar extra virgin olive oil produced exclusively from Carpellese olives, an ancient native variety cultivated around Serre in the province of Salerno, Campania. Created by master producer Antonino Mennella, this exceptional EVOO is made using the rare denocciolato—or pitted—method. Before extraction, the stones are removed from the olives, allowing the character of the fruit to emerge with remarkable clarity, elegance and aromatic purity. Why Pitted Olive Oil? In conventional production, olives are crushed together with their stones. For a pitted oil, the stone is removed before extraction—a technically demanding process requiring specialised equipment and substantially more fruit. The result is an EVOO distinguished by its: Greater aromatic clarity, Silky, elegant texture, pure expression of the olive variety, refined balance of bitterness and pepperiness Carpellese is not simply an olive oil. It is a limited-production expression of Campania’s agricultural heritage, crafted for those who value rare varieties, precision and extraordinary Italian provenance. SUGGESTED FOOD MATCHING Its elegance and versatility make it ideal for steamed or grilled fish, sea bass and seafood, fennel and leafy salads, white beans, legumes and vegetable soups, stuffed or sun-dried tomatoes, beef and grilled steaks, fresh cheeses, and as a finishing touch for pasta and risotto.