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Why Extravirgin olive oil

Why Extravirgin olive oil

Extravirgin olive oil has many properties which are fundamental for health. Olive pressings come from the fruit of the olive tree, the scientific name of which is Olea europeae.

Olive oil, unlike any other oil taken from seeds, is the only one which comes from the fruit of a plant. Extravirgin olive oil is taken from mechanical pressing of olives, excluding any other industrial treatment.


Properties of Extravirgin olive oil

Properties of Extravirgin olive oil

The tickling sensation you feel when you taste Extravirgin olive oil is a sign of extra health. In fact, this feeling comes from a recently discovered anti-inflammatory substance, called oleocanthal. This compound has the same effects as a well known active principle (ibuprophene) which seems to have anti-tumor properties.

These anti-oxidant compounds have very important properties and benefits for health.

 

ITALY

ITALY

Italy is the world’s second producer of olive oil, with an average national production of over 464,000 tons, two thirds of which extravirgin, and with no less than 41 DOP identifications and one IGP recognised by the European Union.

Olives are to be found, 2% in the mountains, 53% in the hills and 44% in the plains. Due to the features of the plant, which needs a mild climate, in Italy olives are grown especially in the Central (19%) and Southern (77.9%) regions.

MARCHE

MARCHE

The quality and typical nature of Marche oil are due to the combination of several factors: local varieties like Piantone and Leccino, are the result of a blend between:

– a special kind of soil and climate
– ancient agronomic techniques
– the tradition of pressing where, the most modern producers operate alongside small ones

The result is a kind of oil which has been harvesting Italian and international prizes for years.

TYPE

TYPE

The presence of numerous regional varieties which are mixed with Frantoio and Leccino in variable proportion, highlighting from time to time this or that feature, allow for an almost infinite range of hues and aromas, so each oil tasting becomes a unique and unrepeatable moment.

Among local varieties, we should remember: – La Coroncina – Il Piantone di Falerone – Il Piantone di Mogliano – Il Leccino – L’Orbetana – Il Sargano – La Carboncella.

OLIVES

OLIVES

Around the world they are known pickled, but also in the stuffed and fried “Ascolana” version. When the raw materials and the manner of processing are the original ones, the result is unforgettable.

Ascolana Tenera is a good dining olive, crisp, easy to digest, and is absolutely the best green table olive in the world. Its ideal habitat, arising from broken down calcareous rock on travertine, from blending waters and from an ideal environment for plants, is near Ascoli Piceno. Its constraint is the extreme delicacy of its fruits which, in order to be suitable for processing, must be perfectly intact.