Olive oil is one of the fundamental agricultural products of the Mediterranean region, representing a deep rooted attachment to its traditions, with undisputed nutritional value, and superior organaleptic and chemical composition that are exalted when it is used as a condiment.

Our extra virgin olive oil is obtained from mature olives grown on the hillsides of Abruzzo, characterized by a brilliant green color with traces of gold, and an intense, fruity flavour. It is perfectly suited to accompany meat and fish dishes, as well as raw and cooked vegetables. The exquisite taste is best felt when the oil is cold, so as to experience the oil in an unaltered state, where its nutritional and organeleptic characteristics are fully preserved. In order to best appreciate this oil, we suggest that you pour a small amount on fragrant, lightly toasted bread.


Extra Virgin Olive Oil (Click here to see more)

History proves that the existence of olives is inextricably linked to the idea of a “civilization”. In fact, it requires such advanced botanic and agricultural knowledge that it can be traced back to the first civilizations dating from 4000 B.C. The coasts of Syria and Palestine are the home of the most ancient olive trees known to man. The propagation of olives in the Mediterranean was preceded by its consecration as a blessed fruit by every religion. It has always been a symbol of peace, fertility, strength, and purification. Olives were brought to Italy by the Greeks. The Roman Empire spread the cultivation and commerce of olives, classifying the various types of olives. A crown of olives and an oil ampule were awarded by the Empire to meritorious citizens. Homer called it “liquid gold”. The Venetian and Genovese republics extended the commerce of olives beyond the Mediterranean. From 1600 A.D. onward, it became characteristically known as a southern Italian product.

Harvest can occur during various times of the year, depending on the climactic conditions. The olives are transferred to well aerated baskets and brought to the separation tanks where they are washed and the leaves are eliminated The olives are broken and crushed and then the very delicate operation of cold pressing to obtain oil occurs. The oil is extracted with mechanical pressure and without the aid of water or high temperatures which might otherwise alter its natural properties. After a brief period of rest, the oil is bottled and conserved away from light and heat. The European Community classifies oils according to their acidity. The classification “Extra Virgin” is awarded only to olive oils that are cold pressed, with perfect taste and a level of acidity that doesn’t exceed 1 %.