The Perri farm is located in Calabria in the province of Catanzaro, at the foot of the Silan upland, in an area rich in vegetation and incredibly uncontaminated.
The company covers about 15 hectares of land with 1600 olive trees of a native culture quality called “Carolea”.
Since 1993 the company turned the production into a biological organic farming method and, even today, it is the pioneer to have joined this program.
The Bio organic long experience gained within all these years, has allowed the company to achieve high quality standard levels in the production of bio-organic extra virgin olive oil, much appreciated in the various tasting competitions and recognitions reported by the “Guide to extra-virgin olive oils” in 2012 and 2013 by ‘Slow Food’ publisher, ‘Bioil’ in 2014 and presented by ‘La Repubblica’ as the excellence on the “Guide to the flavors and pleasures of the Calabria” in 2017.
The production of a high quality bio-organic extra virgin olive oil requires, essentially, love and respect of everything from which it derives. The love and respect of nature combined with more than twenty years of experience, serious and honest professionalism allowed us to achieve very important specific high-quality results.
Everything starts from our fertile ground, and its meticulous surface processing, then the grassing process and the shredding of the trees, without any chemical or “parabiological” addition. The plants, all in excellent health, undergo periodic pruning and nothing else.
The olive harvest is practiced both manually (with combs and poles) and mechanically (using a shaker).
The olives, on the same day, are brought to our own property mill, where the milling process starts immediately thus guaranteeing outstanding results in terms of quality.
The defoliated and washed olives are reduced in a paste by a crusher and then left to knead, for the necessary time, in stainless steel tanks.
This paste, finally, passes into the centrifugal decanter which extracts the precious gold liquid.
The mill operates strictly at low operating water’s temperatures, so the oil is defined as “Cold Pressed”.
Main oil characteristics:
Variety of olives: autochthonous Carolea (the oldest regional variety);
Type of farming: specialty vase;
Farming method: Biological;
Organic certification: “Soil and health”;
Color: green, with golden reflections;
Bouquet: intense fruity, the nose opens with harmonious and balanced notes, has a fruity charge and hints of almonds and Mediterranean aromatic herbs;
Taste: taste bitter and spicy is perceptible in excellent balance, both due to so-called phenols and polyphenols, which play a fundamental role by virtue of their antioxidant action. These characteristics of the Carolea cultivar, harvested in the right time, are pleasant elements especially for a raw use;
Use: excellent for enhancing the taste of any type of dish, ideal on the table for dressing fresh vegetables, first courses, fish and traditional Mediterranean dishes;