Ravece olive oil from a single olive variety (500ml)

Olio Ravece: The Liquid Gold of Irpinia

True luxury lies in the purity of its origins. Whilst most olive oils are a blend of different varieties, with its Olio Monovarietale Ravece, Kelvini has chosen to pay an uncompromising tribute to a single superior olive. The Ravece olive is a historic variety deeply rooted in the volcanic soils of Campania. Since 1870, the Tiso family has been pressing these olives with the utmost precision.

Visually, you can recognise this premium extra virgin olive oil by its intense green-yellow colour with golden highlights. The fragrance makes an immediate impression: an elegant aroma of fresh green tomatoes, freshly mown grass and young artichokes.

On the palate, this translates into a harmonious complexity: a perfectly balanced bitterness that gives way to a lively, pleasantly peppery finish. A truly distinctive oil, intended for use as a finishing touch to cold dishes.

Traditional Extraction & Quality

Ravece olives are hand-picked early in the season whilst they are still green and full of life. This yields less oil per olive, but is packed with flavour and healthy nutrients:

1. Early Harvest: Hand-picked, certified organic Ravece olives.

2. Cold Extraction: Mechanically pressed within a few hours under controlled temperature conditions (< 27°C).

3. Filtered on the spot: Clean and clear, bottled in dark glass to prevent oxidation.

Culinary Advice & Pairings

• Grilled Red Meat & Game: Brings out the deep, earthy flavours of the meat beautifully.

• Hearty Vegetable Soups: The perfect finishing touch to minestrone, lentil soup or ribollita.

• Bruschetta & Tomatoes: Enhances the natural flavours of fresh, ripe and green tomatoes.

• Grilled Vegetables: Delicious with artichokes, asparagus and aubergines.

Frequently Asked Questions (FAQ)

• What exactly does ‘monovarietal’ mean?

  Most olive oils are blends of several olive varieties. An Olio Monovarietale is made from 100 per cent of a single specific olive variety (Ravece). It is comparable to a single malt whisky; you can taste the unique character and terroir of the region in its purest form.

• Why do I feel a peppery tingling sensation in my throat?

  That slight tingling sensation is caused by a high concentration of polyphenols (powerful natural antioxidants). This is the hallmark of an early harvest and a fresh, high-quality extra virgin olive oil.

• Can I use this oil for frying?

  Technically, it is possible, but the heat causes the volatile aromas and valuable antioxidants to be lost. You should therefore only use this oil cold as a finishing oil.

Product specifications

• Product: Ravece Single-Variety Extra Virgin Olive Oil

• Brand / Selection: Selected by Kelvini – Italian artisan

• Manufacturer: Oleificio Tiso (since 1870)

• Olive variety: 100% Ravece (single variety)

• Classification: Extra virgin olive oil (EVOO)

• Certification: Organic (European organic logo)

• Origin: Irpinia, Campania (Italy)

• Contents: 50 cl (500 ml) and

• Packaging: dark glass (with UV protection)

• Extraction: Mechanical cold extraction (< 27°C)

The story of the Ravece Olive & Oleificio Tiso:

The Ravece is an indigenous olive variety that is mainly cultivated in the province of Avellino (Campania region). Since 1870, Oleificio Tiso has maintained a strict regime of mechanical extraction under controlled thermal conditions (< 27°C). The monovarietal expression eliminates any form of blending, allowing the specific organoleptic properties of the cultivar to be fully preserved. The product is organically certified according to European regulations, which excludes the use of synthetic pesticides and contributes to soil protection in the hilly Italian habitats.