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Growing and pressing
Olio Pata is a family-owned business in the south of Calabria near Tropea. The business was founded by the Pata family in 1910, after which four generations of Patas passionately developed it into what it is today. Olio Pata combines the cultivation of olives with the pressing of the oil, throughout which the quality of the product is fully controlled.
Roots
Le Radici (the roots) is one of the top oils of the Pata family, a blend of Carolea, Ottobratica and Ciciarello olives. These olives are picked by hand and then pressed at a low temperature within four hours after picking. The Patas proudly told us that this oil is used by some of the best chefs in the country.
Moderately bitter, highly fruity
The three olive types are very similar in taste profile, medium bitter and medium sharp with a high fruitiness. In addition, the Radici has pronounced notes of green olives and artichoke. This oil is extremely suitable as a dressing for salads, but also for preparations of red meat.
More keen on a monocultivar?
For more variation you can also combine this oil with the L'Allegro from Pata, a monocultivar of a single type of Ottobratica olives. This monocultivar is slightly fruitier but less sweet than the blend in Le Radici.
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