Sorrento Peninsula begins olive harvest with Minucciola variety

The olive harvest season has commenced in the Sorrento Peninsula, specifically within the Massa Lubrense and Lubrensi Hills regions of Italy. The harvest focuses on the Minucciola cultivar, an indigenous variety known for producing high-quality extra virgin olive oil with intense fruity notes, scents of cut grass, and a balanced bitter and spicy finish.

Local agricultural expertise, such as the three-generation Gargiulo mill, plays a key role in preserving the quality of the DOP Penisola Sorrentina oil. This year's seasonal climate conditions have been favorable, promoting healthy olives and minimizing damage from the olive fruit fly. Consequently, early estimates suggest an oil with high organoleptic profiles and very low acidity.