Riserva Masillo 1919 is a balanced, richly flavoured and fragrant extra virgin olive oil created by blending oils from the different cultivars which are present in the olive grove. The process of cold pressing the olives at a controlled temperature guarantees that the nutritional and physical qualities of the oil are unaltered and its organoleptic properties are preserved so that its benefits may be enjoyed every day.
Chemical analysis to determine the acidity of the oil caused by the presence of oleic acid gives a value of 0.17%. This very low level means Palummella is a top quality extra virgin olive oil.
The Riserva Masillo 1919 olive grove has about 700 trees, the oldest dating back to around 1700. There are nine different outstanding Italian cultivars planted on different areas of the land.
Their names and the percentage of each cultivar are:
LA RAVECE from Campania 25%
GRAPPOLETTO of Tuscan origin 20%
OLIVASTRA of Mediterranean origin 14%
ORTOLANA from Campania 10%
GRIGNAN of Venetian origin 8%
RACIOPPELLA of Campania origin 4%
NOCIARA Origin Puglia and Basilicata 4%
CIMA DI MELFI of Melfi origin 4%
FAVOLOSA from central Puglia 4%
In addition there is a small plantation of cultivars from Spain, Greece, Lebanon and Palestine which produce white olives 7%
The choice of the cultivars was based on the soil characteristics in the various parts of the olive grove as well as the type of microclimate of Squillani di Roccabascerana (AV).
The olive grove is under the care of the young agronomist, Dr Giorgio Manganiello, who graduated in 2012 in Agricultural Science and Technology, University of Naples Federico II, a consultant working with olive farms and oil presses throughout the country.
Gianpaolo Mucci is entrusted with the daily care of “his girls”, as he likes to call the trees.