Visit to the Alto Crotonese oil mills

For lovers of good oil, we suggest a visit to the oil mills in the province of Crotone, where you can taste the delicious Alto Crotonese PDO oil, one of the excellences of Calabrian agri-foodstuffs.

A journey in the wake of the Gold of Calabria in an area that offers a variety of goodness, in addition to the beauty of the Ionian coast along the Costa dei Saraceni, to which the Presilan hills planted with centuries-old olive groves look out.

In this land, kissed by the sun from the early hours of dawn, some of the most prized Calabrian olive varieties ripen.

Let's discover them together in an itinerary among the oil mills of the Alto Crotonese.

Alto Crotonese PDO extra virgin olive

The history of Alto Crotonese PDO boasts millenary origins, like that of the land from which it originates.

The first production dates back to the Oenotrian or Pelasgian peoples who lived here as early as the 16th century B.C., while the improvement of cultivation techniques is due to the arrival of Basilian monks from the East (6th century), as evidenced by the findings in some of the oldest oil mills.

Today, Alto Crotonese PDO extra virgin olive oil is made from the fruit of the Carolea variety of olive (other varieties allowed in the 30% dose are Pennulara, Borgese, Leccino, Tonda di Strongoli and Rossanese).

The Alto Crotonese PDO production and processing area includes the municipalities in the province of Crotone that adhere to the Alto Crotonese PDO Oil Protection Consortium, where harvesting takes place directly on the plant (manually or mechanically) from the beginning of ripening and by 31 December each year.

Uliveti Crotone
Dionisio iemma/Shutterstock

The olives, intact and selected, do not undergo any treatment until they are milled, which must take place within two days of harvesting.

The milling process produces the Alto Crotonese PDO extra virgin olive oil, a product with high organoleptic properties that stands out to the eye, smell and palate for its unmistakable characteristics: its changing colour, from straw yellow to light green, its delicate smell and slightly fruity flavour.

In the kitchen, Alto Crotonese PDO should be consumed within 4-6 months of pressing, to enjoy its maximum expression. Particularly suitable for tasting raw, on bruschetta, fish and salads, it is also a key ingredient in cooking, as a condiment for sauces and preserves, as well as in typical Calabrian and national dishes.

DEgustazione olio
Apostolos Mastoris/Shutterstock

Itinerary through oil mills and local sights

The Alto Crotonese PDO production area includes the municipalities of Castelsilano, Cerenzia, Pallagorio, San Nicola dell'Alto, Savelli and Verzino.

In these locations it is possible to book guided tours with tastings at the main oil mills and discover the beauty of the area in an itinerary that crosses sea, hills and villages.