Benedetta Cipriano Farm is a small family-run business at Piedimonte Matese, in the heart of Matese Regional Park, a beautiful natural reserve on the mountains of Campania region. The olive groves take up about 35.000 square meters, almost totally dedicated to the local cultivar Tonda del Matese.
This olive variety is remarkably rich in Squalene, an organic compound useful as to reduce the production of free radicals, that’s why our oil is not only good to taste but healthy too. Thanks to a mild weather, a good soil, the harvest made at the right maturation time, a short transition from harvesting and extraction, a regular storage, the organoleptic qualities of this olive can arise at their best in Koinè extra virgin olive oil.
A unique flavor, a low acidity, the preservable character and a clear fruity sensation make our oil a genuine representative of a land rich in traditions, history and distinctiveness.
Italian olive growing, with its immense heritage of olive trees, farmers and olive-pressers that populate the peninsula right down to the southernmost islands, is experiencing a moment of extreme difficulty. The crisis is linked to the process of industrialization of olive cultivation, with the creation of new mechanized machinery and increasingly technological processes, oils of quality less competitive. The age of olive trees, hundreds or even thousands of years old, spread across the peninsula, further contribute to making the production of Italian extra virgin olive oil more demanding and costly. Thus, the market, oriented towards the lowest price, increasingly rewards low quality oils. For this reason Slow Food has created a national Presidium that promotes the environmental, aesthetic, economic, and health value of Italian extra virgin olive oil. It is a national project because producers of extra virgin all over Italy, in different areas of production, face the same crisis.
