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The “Vùlture” Protected Designation of Origin was established in 2012 and can be exclusively used for extra-virgin olive oil made from at least 60% “Ogliarola del Vùlture” olives, a native olive variety of major agricultural importance in the area.

Many other varieties can be added to the blend, alone or jointly, provided that they do not exceed 40% of the blend. As a result, Vùlture Dop olive oil is not made from a single cultivar, but from many different varieties, expressing a vast heritage of mostly indigenous genetic resources, mainly Ogliarola del Vùlture and other local cultivars including Coratina, Cima di Melfi, Palmarola, Provenzale, Cannellino, Rotondella, Nocellara, the little-known Ladolia and the more popular and widespread Leccino and Frantoio. This skilful combination of multiple cultivars gives Vùlture Dop olive oil a distinctive identity, with a medium fruity taste of ripe olive with a hint of sweet almonds, slightly bitter with a subtle spicy note.