Olio Campania

Extra virgin olive oil produced exclusively within the Campania region of Italy, obtained from nineteen named olive varieties or blends thereof, with other varieties permitted up to a maximum of 15 % of raw material. The oil must meet defined physico-chemical and organoleptic thresholds, including a minimum total polyphenol content, and must be packaged in sealed containers of no more than 5 litres.

About this designation

Registered as a PGI under file number PGI-IT-02795, with EU protection granted on 4 August 2021 and eAmbrosia identifier EUGI00000018147, 'Olio Campania' designates extra virgin olive oil whose olives must be grown, harvested, and processed exclusively within the Campania region. The permitted varieties are Asprinia, Caiazzana, Carpellese, Frantoio, Leccino, Leccio del Corno, Marinese, Minucciola, Nostrale, Ogliarola campana, Ortice, Ortolana, Pisciottana, Racioppella, Ravece, Rotondella, Salella, Sessana, and Tonda, used singly or in blends; other varieties may not exceed 15 % of total raw material. At release for consumption the oil must show acidity not exceeding 0.4 % of oleic acid, a peroxide index not exceeding 12 meq O₂/kg oil, K232 not exceeding 2.2, K270 not exceeding 0.18, and total polyphenols of at least 200 mg/kg. Organoleptic assessment requires an olive fruitiness median of 3 to 7, bitterness of 2 to 6, and pungency of 2 to 6. Colour ranges from straw yellow to green. The oil must be released in sealed, labelled containers with a capacity not exceeding 5 litres. Labelling must display the name 'Olio Campania' in clear, indelible capital letters in a font no smaller than that of the product name. Adjectives such as fine, scelto, selezionato, or superiore are expressly prohibited. References such as 'monovarietal' followed by a cultivar name are permitted only with prior authorisation from the responsible control body.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 4 August 2021 under file number PGI-IT-02795 and eAmbrosia identifier EUGI00000018147.
• The specification names nineteen permitted olive varieties; all other varieties combined may not exceed 15 % of total raw material.
• A minimum total polyphenol content of 200 mg/kg is a mandatory physico-chemical requirement at release for consumption.
• Containers must be sealed and may not exceed a capacity of 5 litres; adjectives including fine, scelto, selezionato, and superiore are prohibited on the label.

Tasting notes

Campanian regional IGP olive oil, blend of local cultivars (Carpellese, Frantoio, Leccino, Pisciottana, Ortolana, Ravece etc.). Medium fruity intensity, balanced harmonious flavor, regional character spanning Campania's coastal and inland zones.

HoReCa use

Versatile finishing oil for Campanian cuisine — pizza, pasta, mozzarella, seafood, antipasti.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality