ProducerAz. Agr. Terrùmida
Crop Year2020/2021
CultivarBlend – Salella, Rotondella, Frantoio, Leccino, Oliva Bianca di Pollica, Carolea
RegionCampania (Casal Velino)
Harvesting MethodHandpicking
Extraction MethodContinuous – Cold Extraction
Tasted onDec 2020

Thank you to Az. Agr. Terrùmida for sending us their EVOO.

EVOO – Food pairing advice

As popular wisdom suggests, the cowl does not make the monk; in this case, however, a simple look at the bottle immediately lets us know what to expect from Terrùmida – the green-coloured packaging tells us about a company in love with its territory, which they protect by devoting a special attention to sustainability and the minimization of waste production. The seal made with olive leaves is then the icing on the cake: it literally makes us touch the centuries old olive trees from which this extra virgin olive oil is born, from a territory part of the UNESCO World Heritage Site “Cilento and Vallo di Diano National Park”. The olives are harvested by hand and milled shortly after, to preserve all their beneficial and organoleptic characteristics.
We are confident that if this young company continues to learn and improve, year after year, harvest after harvest, this will benefit the quality of their EVO oil and their land, as well as it will keep satisfying us customers with an even better high-quality production of EVO oil.

Appearance & Visual Analysis

Terrùmida EVO oil is of a lively lemon yellow colour, enriched by rich apple green highlights.

Scents & Olfactory analysis

At the olfactory analysis, Terrùmida EVO oil shows a clear dominance of delicate and never intrusive vegetable notes of flavour; aromas of cut grass, Swiss chard, lettuce, green pepper and green tomato are all clearly perceivable on the nose, as well as a light floral tone of chamomile flower.

Tasting: Aromas & Flavours



At the taste, Terrùmida EVO oil is harmonious and balanced both in its bitterness and pungency, which are perceived in light intensity; its aromas are quite consistent with its scents – we find notes of lettuce, green olive, thistle, walnut and almond.

We love it with…

Learn how to pair food and EVOO with our BEA Method.

The delicacy of Terrùmida EVOO scents – and its bitterness and pungency sensations – makes it perfect to go in combination with recipes with a light, delicate flavour: try it on steamed fish (shellfish among all), or stewed or in guazzetto fish, or raw vegetables and eggs.
Risotto is also a good pairing for Terrùmida EVOO (e.g. shrimp risotto, or saffron risotto with vegetables).
Terrùmida EVOO is also excellent to use for the preparation of many different kinds of sauce (e.g. pesto, mayonnaise), and on fruit salad and desserts (e.g. try it on a New York cheesecake made with winter melon).

Az. Agr. Terrùmida

Terrùmida is born as a family business, with the intent of restoring vigor to our territory, of enhancing a centuries old tradition, and of carrying on the many sacrifices that our grandparents and parents made before us, trying to make use of the knowledge acquired throughout the work of a century, and our strong love for agriculture.

Our passion for the olive tree – rich in vital energy and potential – makes our desire to give it justice more and more exciting each day.

Azienda Agricola Terrùmida
Via Portararo 42, Casal Velino (SA)
Campania – Italy
Terrumida Website

Terroir & Region


Campania is one of the southern regions of Italy with the oldest agricultural history and long enogastronomic tradition. Thanks to the heterogeneity of its soil (most of it of volcanic composition) and its climate, each area of ​​Campania has developed a deep connection to olive groves and its cultivars, so much so that we can find hints to those even in the name of some municipalities: Ogliara, from the Ogliarola cultivar, and Oliveto, literally “olive grove”.
Read more about regions.


Blend – Salella, Rotondella, Frantoio, Leccino, Oliva Bianca di Pollica, Carolea. Read more about cultivars.