The “Gold of the Cilento” – healthy second-largest national park of Italy and UNESCO World Heritage site Regensburg, 27.07.2011 is the extraction of gold and precious metals since always been target large chemists and alchemists. In the last 25 years, succeeded now to produce a scientists, which is the noble materials in nothing: the Olio extra vergine di Oliva the most important part of healthy Mediterranean cuisine and southern Italy known as the gold of the Cilento. The importance of olive oil for the region of Cilento National Park and UNESCO opens world heritage already from the landscape image: Evergreen olive groves dominate the mountain slopes on the coast and in the hinterland. According to tradition, the first plants were once introduced by Greek settlers. Now appears the mild olive oil with the strict quality guarantee “D.O.C.”. (Denominazione Origine Controllata), mostly in organic quality.
Of the soil planting up to the production of organic olive oil after removal of soil samples and subsequent analysis select exactly the olive variety, which is optimal for the soil. In the Cilento, the high growing, pisciottanische olive tree, which occurs only in the region and produces especially large olives determines the landscape. Regularly shake the fruit at harvest or waiting until they fall out of the tree, making it a pressure point and thus acidification occurs. Not so with pure organic olive oil. For this purpose the olives by hand are picked and pressed the same day. Because only the first cold pressing directly after harvest and cultivation of pollution-free acid-reduced and highest quality olive oil, as the oil of the family PERAZZO guarantees. Family Perazzos path to becoming one of the best olive oils of the Cilento is traditional in the families of the Cilento, to produce their own olive oil. As well as in the family Perazzo. The result was left in the past but more or less randomly.