Penisola Sorrentina

Penisola Sorrentina is a PDO-protected extra virgin olive oil produced within the Sorrento peninsula in the province of Naples. It is made principally from the Minucciola variety, a cultivar grown exclusively in this area, and must meet defined chemical limits including a maximum acidity of 0.80% and peroxide value below 12 Meq02/kg.

About this designation

Penisola Sorrentina was registered as a PDO on 13 June 1997 under file number PDO-IT-1546 (eAmbrosia identifier EUGI00000013329). The designation covers extra virgin olive oil produced within the Sorrento peninsula, forming part of the administrative area of the province of Naples. The principal variety is Minucciola, described in the specification as an oil olive grown in this area only; the specification also references Ogliarola among the product family. The per-hectare yield of olives in specialised olive groves may not exceed 9,000 kg/ha, with a maximum oil yield of 20%. Olives must be healthy and harvested by 31 December of each year. Only physical and mechanical extraction methods are permitted, specifically those that preserve the original characteristics of the fruit. The oil must present a colour ranging from green to yellow, a fruity aroma, and a flavour described in the specification as fruity with a hint of pungency and bitterness. Maximum acidity is set at 0.80%, and peroxide value must be below 12 Meq02/kg. The applicant group is the Associazioni olivicole di Napoli, based in Naples. The control body named in the specification is the Ministero delle Risorse Agricole Alimentari e Forestali, Ispettorato Generale Repressione Frodi, Rome.

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

Distinctive facts

• Registered as a PDO on 13 June 1997 under file number PDO-IT-1546, eAmbrosia identifier EUGI00000013329.
• The Minucciola variety, the principal cultivar, is described in the specification as grown in the Sorrento peninsula only and not adaptable to other environments.
• Per-hectare olive yield in specialised groves may not exceed 9,000 kg/ha, with a maximum oil yield of 20%.
• Only physical and mechanical extraction methods are permitted; maximum acidity is 0.80% and peroxide value must be below 12 Meq02/kg.

Tasting notes

Campanian EVOO from Sorrento peninsula and Capri, predominantly Minucciola cultivar. Medium-light fruity intensity, balanced delicate flavor, characteristic notes of fresh almond, green herbs, citrus zest hints — distinctively elegant southern style.

HoReCa use

Finishing oil on Campanian seafood, Sorrento lemon-based dishes, Mozzarella di Bufala Campana service, raw on light pasta dishes.

Packaging

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

Seasonality