That has changed dramatically. In the course of the last 25 years has a process underway, the one with Quality rewrite can hand-in-hand with the knowledge of a healthy diet. Franco PERAZZO came to help a stroke of luck: the acquaintance with a professor at the University of Perugia a specialist in this area. Mid-1980s began to create the new olive grove then close Ascea. The composition of the Earth has been analysed in detail. The Pentolino, Frantoio and Leccino varieties were optimal for the soil. An irrigation system was installed and drainage laid. The mounting is done since purely biological.
So, the Perazzos the first prerequisite for a good quality of the fruits have a healthy stock of trees. Another aspect is the harvest. Franco and his wife Antonietta are now specialists: the olives are harvested and cold pressed the same day. You know neither too early nor too late even to the right time. All this guarantees the pure and exquisite taste of this olive oil is recognized as a health food. Franco PERAZZO, the excellent german speaks, offers his olive grove tours for tourists and passes to his knowledge of the olive cultivation. The excellent oil itself can be tasted after about eineinhalbstundiger, entertaining, and informative tour.
Healthy by olive oil in the Cilento, Mediterranean cooking olive oil promised already in ancient times, to prolong life. Decades of research have now convincingly demonstrated that the intake of polyunsaturated fatty acids, which occur in olive oil, lead to a lowering of cholesterol levels and reduces blood pressure and susceptibility to heart disease. In addition, studies show the health-promoting effect on the stomach and liver, as well as the positive impact on the growth of children. In addition to the preparation of many Cilento delicacies, such as for example Caprese after Pisciotta – type or artichokes stuffed with tuna, olive oil with its gustatory diversity can add value to virtually every dish.