Tenuta Valbosco bottles among harvested olives
Tenuta Valbosco extra virgin olive oil tin
Tenuta Valbosco extra virgin olive oil bottles, 500 ml and 750 ml

TENUTA VALBOSCO EXTRA VIRGIN OLIVE OIL BOTTLES 500ML AND 750ML

An authentic, balanced, and recognizable extra virgin olive oil, made from estate-grown olives for everyday use at the table and in the kitchen.

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VALBOSCO BOTTLE 750 ML

TENUTA VALBOSCO 750ML
REGION Campania
PRODUCTION AREA Salerno Hills
ALTITUDE 200 m a.s.l.
OLIVE CULTIVARS Rotondella, Frantoio, Ogliarola, and Leccino
HARVESTING METHOD Manual harvest with mechanical aids
HARVEST PERIOD From October 20 to November 30
MILLING / EXTRACTION Disc crusher - three-phase decanter

Classic format for everyday kitchen and family use

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Tenuta Valbosco 750 ml bottle
Tenuta Valbosco 500 ml bottle

VALBOSCO BOTTLE 500 ML

TENUTA VALBOSCO 500ml
REGION Campania
PRODUCTION AREA Salerno Hills
ALTITUDE 200 m a.s.l.
OLIVE CULTIVARS Rotondella, Frantoio, Ogliarola, and Leccino
HARVESTING METHOD Manual harvest with mechanical aids
HARVEST PERIOD From October 20 to November 30
MILLING / EXTRACTION Disc crusher - three-phase decanter

Classic table format for family and frequent use

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VALBOSCO TIN 5L

TENUTA VALBOSCO 5L
REGION Campania
PRODUCTION AREA Salerno Hills
ALTITUDE 200 m a.s.l.
OLIVE CULTIVARS Rotondella, Frantoio, Ogliarola, and Leccino
HARVESTING METHOD Manual harvest with mechanical aids
HARVEST PERIOD From October 20 to November 30
MILLING / EXTRACTION Disc crusher - three-phase decanter

pantry format for kitchen use

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Tenuta Valbosco 5 liter tin
Tenuta Valbosco 10/15 liter tin

VALBOSCO TIN 10 L

TENUTA VALBOSCO 10/15 L
REGION Campania
PRODUCTION AREA Salerno Hills
ALTITUDE 200 m a.s.l.
OLIVE CULTIVARS Rotondella, Frantoio, Ogliarola, and Leccino
HARVESTING METHOD Manual harvest with mechanical aids
HARVEST PERIOD From October 20 to November 30
MILLING / EXTRACTION Disc crusher - three-phase decanter

Professional format for intensive use

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AN EXTRA VIRGIN OLIVE OIL BORN FROM ESTATE-GROWN OLIVES AND A CAREFULLY MANAGED SUPPLY CHAIN, DESIGNED TO BRING AN AUTHENTIC, BALANCED OIL TO THE TABLE, DEEPLY CONNECTED TO THE SALERNO LANDSCAPE.

USAGE AND TASTING GUIDE

The best way to bring out the value of an authentic extra virgin olive oil.

Our olive oil expresses its personality best when used raw, where fragrance, balance, and sensory identity emerge immediately. It also adapts naturally to everyday cooking, fish dishes, and more refined preparations, enhancing each plate with precision and character.

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Olive oil bottles among olive branches
Tenuta Valbosco olive oil with olives and harvest setting

Raw Finishing

On bruschetta, vegetables, salads, and simple dishes to immediately appreciate fragrance and identity.

With Legumes and Soups

Complements soups, veloutés, and legumes with a richer, balanced, and rounded note.

With Fish

Ideal for carpaccio, tartare, and delicate cooking methods, where it supports without overpowering.

For Refined Preparations

Also excellent in more refined recipes, contributing elegance and character to the final profile.

Everyday Cooking

A versatile extra virgin olive oil designed to naturally enhance everyday meals.

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Pouring extra virgin olive oil

NATURAL AT THE TABLE

Tenuta Valbosco olive oil is ideal for raw finishing, where it expresses fragrance and identity directly, while remaining perfectly balanced for everyday cooking.

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Tenuta Valbosco olive oil packaging

100% ESTATE-GROWN OLIVES

An estate made up of old and younger trees, cared for with continuity and attention.

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Olive oil bottles among harvested olives
Olive grove at Tenuta Valbosco
Olive harvest among branches

6 HECTARES OF OLD AND YOUNGER OLIVE TREES

An estate made up of old and younger trees, cared for with continuity and attention.

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MILLING WITHIN 12 HOURS

Olives are delivered to the mill at the end of each day for rapid and controlled processing.

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Olives during milling
Cold extraction of olive oil

COLD EXTRACTION

A process designed to preserve aroma, identity, and sensory characteristics.

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