We are proud to share that our organic extra virgin olive oil “Progresso” has been featured in the summer issue of the prestigious magazine Ristoranti di Bargiornale, in an article written by renowned journalist and olive oil expert Luigi Caricato, dedicated to the best oils for cold appetizers in fine dining.
In the article, Caricato highlights the key role of high-quality olive oil in enhancing ingredients in cold summer dishes. Among Italy’s finest examples, he selected our “Progresso”, an organic oil produced from centuries-old olive trees of the “pisciottana” variety, cultivated in the heart of Cilento.
“Progresso” is an award-winning oil, appreciated by educated and conscious consumers who seek authentic, sustainable, and high-quality products. Its medium fruity and harmonious profile makes it perfect for recipes such as avocado bruschetta or beef tartare, balancing acidity while adding depth and finesse.
Our Alberta Iannicelli Agricultural Company, with a long-standing tradition rooted in the Cilento region, is once again proud to be recognized for excellence. After receiving the Historical Value Award 2025 at the Le Forme dell’Olio competition by Olio Officina, this new feature in a leading magazine for high-end hospitality further confirms the strength and consistency of our journey.
Discovering Iannicelli olive oil means choosing a product that blends cultural value, aesthetic research, and territorial identity. It reflects a vision that reinterprets tradition through contemporary standards of quality, sustainability, and taste. An oil designed for conscious consumers, and increasingly appreciated by chefs and professionals in high-end gastronomy.
Link (Sources):
Ristoranti di Bargiornale
Luigi Caricato
