In the sorrentine peninsula the cultivation of the olive tree goes back to the remotest times. Already the Greek farmers that lived in these lands loved the oil produced by them. At Punta della Campanella a Temple to the Goddess Atena was erected and became destination of pilgrimages. Along the way, first the Greeks and then the Romans, acquired the oil, that was produced in abundance, in order to pay homage to the goddess which they believed inventor of the olives and the oil. Numerous, in the years, have been the recovered rests of sanctuaries erected from the Roman in honour of the Goddess Minerva, where amphoras and containers for the offer of the oil have been found. The typical relief of the sorrentine peninsula, its volcanic nature, the typical configuration at terrace of the plots of ground assigned to the olive tree, makes the produced oil particular and valuable.

The extravergin oil of the sorrentine peninsula olive is produced with Ogliarola or Minucciola olives in a percentage not inferior to 65% and with Rotondella, Frantoi or Leccino olives, in a percentage not superior to 35%. The harvest, made by hand, must be completed rigorously within the 31st December in order to then proceed to the grinding exclusively with mechanical and physical instruments that keep the characteristics of the product and totally give back its uniqueness.

The oil of the sorrentine peninsula, that received the label DOP of protected origin, is of a pale yellow colour with greenish glares, with intensity more or less emphasized and veiled.
The smell makes the aromatic balance with a delicate odour of olive and aromatic grass yields like rosemary and the mint stand out. The sweet taste combines with bitter and spicy light notes. Extremely good on grilled fish and vegetables, it becomes an original main character on lemon salads, sorbet and delizia al limone (typical lemon dessert of Sorrento).