Marco Rizzo Farm

The Azienda Agricola Marco Rizzo is a young Cilento factory that produces extra virgin olive oil, cold extracted, wild asparagus and preserved rural tradition.

The farm is located in the town of Felitto for an area of ​​thirty hectares, located behind the Gole del Calore: the unspoilt hinterland of the Cilento National Park.

High quality, artisan care, product freshness and consumer respect are keywords and core values ​​of the company’s strategy.

Extra Virgin Marco Rizzo

The extra virgin oil was born from a project to recover and restore some native varieties of the Calore Valley. With the help of experienced agronomists and continuous and direct feedbacks form established production realities, Marco takes care of olive trees in all vegetative phases.

Fruits are still harvested green, exclusively on the plant; A lower yield, however, gives better organoleptic and nutritional quality of the olive oil.

Extraction takes place at room temperature in a cold-certified continuous cycle crusher. To reduce oxidation and preserve the fragrance of the fresh product, the oil is filtered and stored in stainless steel silos at controlled temperature and atmosphere.

The result is a low-acid extra virgin, rich in polyphenols, vitamins and aromatic substances.

Recognize an extra virgin

Evaluation indices of organoleptic properties are given by smell and taste. Colour does not fall into the quality parameters; With the same maturation and processing of olives, may vary according to the cultivar.

Smell: The floral sensation of fresh, healthy olive must always be clear, sharp, undisturbed. The stale, languishing smell of stale fat indicates a defective oil, not extravirgin.

Flavor: Perception on the palate must be lively, clean: an olive juice. The bitterness and the spicy immediately followed are not intended as acidity or defect, but as polyphenols.

Polyphenols are powerful natural antioxidants that give oil stability over time, nutritional and healthful qualities as well as sensory peculiarities. The sensation of a itching that is felt in the throat marks all the extra virgin olive oils of much lesser quality, or much less, in poor quality olive oils.

Mediterranean diet

Cilento in Italy represents the places of the Mediterranean Diet, enrolled in the immaterial heritage list of humanity in November 2010 by Unesco.

From a nutritional point of view, the enhancement of olive oil starts with the interesting studies conducted for the first time around the 1950s by US nutritionist Dr. Ancel Keys who, in carrying out research on cardiovascular disease prevention, had Observed how the Mediterranean populations were less exposed to cardio-coronary problems.

Extra Virgin Olive Oil is the main diet of the Mediterranean Diet, rich in natural antioxidants, acting on the harmful action of free radicals, slowing down the aging process of the cells. It differs from other lipids by the presence of monounsaturated fatty acids that play a key role in the prevention of diseases such as: arteriosclerosis, cholesterol and cardiopathic pathologies. It stimulates the production of bile, and promotes digestion by boosting immune defence.

The optimal amount of unsaturated fats required by our organism corresponds to 2 tablespoons a day. Extra virgin olive oil should be used to flavour food, preferably raw, and to prepare any kind of food, including baking cakes, partial or total butter substitution.

Products

Incipit

CULTIVAR OLIVE
“Nostrale of Felitto”
100% autochthonous olive tree
PRODUCTION AREA
Loc. San Giorgio
Municipality of Felitto (SA)
Cilento National Park

EXPOSURE
Sud, Sud Ovest / 450 m. a.s.l.
LAND TYPE
Clayey / Calcareous
FERTILISATION
Sheep manure
Organic Compost
REARING SYSTEM
Poly-Vase
PLANT DENSITY
100 olive trees for hectare
PERIOD / HARVESTING METHOD
The first decade of October
Mechanical and manual harvesting exclusively on the plant
The olives, just after harvesting, are transported to the olive mills in drilled box and immediately processed
OLEIFICATION TECHNIQUES
Cooling (20 ° C)
Continuous cycle mills
Once the extraction is completed, the oil is cleaned of the impurities by passing through cardboard filters
STORAGE
Stainless steel silos at controlled temperature and in nitrogen atmosphere
ORGANOLEPTIC PROFILE
Color: green gold with thin hues of temperate yellow
Perfume: medium deciduous fruity with refined sensations of fresh olive, green almond and field flowers
Taste: Soft and intriguing, with agile apples of green apple and raw vegetable, which blend in a rich and lively complex of aromatic, spicy, barky and persistent raspberry.

Impronta

CULTIVAR OLIVE
Rotondella
100% autochthonous olive race
PRODUCTION AREA
Loc. San Pietro
Municipality of Felitto (SA)
Cilento National Park
EXPOSURE
South, South East / 450 m. s.l.m.
LAND TYPE
Clayey / Calcareous
FERTILISATION 
Sheep manure
Organic Compost
REARING SYSTEM
Poly-Vase
PLANT DENSITY
100 olive trees for hectare
PERIOD / HARVESTING METHOD
Second decade of October
Mechanical and manual harvesting exclusively on the plant
The olives, just after harvesting, are transported to the olive mills in drilled box and immediately processed
OLEIFICATION TECHNIQUES
Cooling (20 ° C)
Continuous cycle mills
Once the extraction is completed, the oil is cleaned of the impurities by passing through cardboard filters
STORAGE
Stainless steel silos at controlled temperature and in nitrogen atmosphere
ORGANOLEPTIC PROFILE
Color: pale green with clear and golden reflections
Perfume: medium full fruity, elegant and floral with balsamic efflores of Mediterranean scrub and teething herbaceous perceptions
Taste: balanced aromatic texture with dense notes of artichoke and dandelion. It follows a bitter and spicy finish that leaves a pleasant ginger vege and white pepper

Talismano

CULTIVAR OLIVE
Carpellese
100% autochthonous olive race
PRODUCTION AREA
Loc. Torre
Municipality of Felitto (SA)
Cilento National Park
EXPOSURE
South East / 400 m. a.s.l.
LAND TYPE
Clayey / Calcareous
FERTILISATION
Sheep manure
Organic Compost
REARING SYSTEM
Poly-Vase
PLANT DENSITY
100 olives tree for hectare
PERIOD / HARVESTING METHOD
The third decade of October
Mechanical and manual harvesting exclusively on the plant
The olives, just after harvesting, are transported to the olive mills in drilled box and immediately processed
OLEIFICATION TECHNIQUES
Cooling (20 ° C)
Continuous cycle mills
Once the extraction is completed, the oil is cleaned of the impurities by passing through cardboard filters
STORAGE
Stainless steel silos at controlled temperature and in nitrogen atmosphere
ORGANOLEPTIC PROFILE
Color: bright green with elusive golden veins
Perfume: rich, fruity fruit, with eye-catching sensations of resins and conifers faceted in walnut and green lawns
Taste: dry and clean, with clear notes of sweet almond and wild chicory. It closes a bitterly well-structured bitter presence in the subordinate

Racconto

CULTIVAR OLIVE
Blend of farmed cultivars
PRODUCTION AREA
Loc. Vignali / Loc. Giuprino
Municipality of Felitto (SA)
Cilento National Park
EXPOSURE
West, South West / 300 m. s.l.m.
LAND TYPE
Clayey / Calcareous
FERTILISATION
Sheep manure
Organic Compost
REARING SYSTEM
Poly-Vase
PLANT DENSITY
300 olive trees for hectare
PERIOD / HARVESTING METHOD
The third decade of October / First decade of November
Mechanical and manual harvesting exclusively on the plant
The olives, just after harvesting, are transported to the olive mills in drilled box and immediately processed
OLEIFICATION TECHNIQUES
Cooling (20 ° C)
Continuous cycle mills
Once the extraction is completed, the oil is cleaned of the impurities by passing through cardboard filters
STORAGE
Stainless steel silos at controlled temperature and in nitrogen atmosphere
ORGANOLEPTIC PROFILE
Color: yellowish yellow with radiant golden backgrounds
Perfume: light medium fruity with elegant citrus scents and precious hints of nettle and mimosa
Taste: fluid and harmonious with light lettuce and walnut noodles. It follows a pleasant and delicate bitter and a spicy just mentioned

Olive cream ”alla contadina”

CULTIVAR OLIVE
Leccino
Ascolana Tenera
PRODUCTION AREA
Loc. Vignali / Loc. San Pietro
Municipality of Felitto (SA)
Cilento National Park
EXPOSURE
West, South West / 350 m. a.s.l.m.
PROCESSING TECHNIQUES
Water and salt / traditional method
All ingredients, except salt, are exclusively produced in the farm according to the organic cultivation method.
STORAGE
Glass jars 150 g
PERIOD / PROCESSING METHOD
Last decade of September
Hand harvesting, exclusively on the plant.
After harvesting, the olives are transported to the laboratory, drenched, washed and treated with water and salt, let them dry, seasoned with extra virgin olive oil, garlic, oregano and salt and then smoothies.

Pitted olives in extra virgin olive oil

CULTIVAR OLIVE
Leccino
Ascolana Tenera
PRODUCTION AREA
Loc. Vignali / Loc. San Pietro
Municipality of Felitto (SA)
Cilento National Park
EXPOSURE
West, South West / 350 m. s.l.m.
PROCESSING TECHNIQUES
Water and salt / traditional method
All ingredients, except salt, are exclusively produced in the farm according to the organic cultivation method.
STORAGE
Glass jars 312 g
PERIOD / PROCESSING METHOD
Last decade of September
Hand harvesting, exclusively on the plant.
After harvesting, the olives are transported to the laboratory, drenched, washed and treated with water and salt, let them dry, seasoned with extra virgin olive oil, garlic, oregano and salt.

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