The Sabines are a land traditionally devoted to the cultivation of olive trees and its oil is among the most historical of all Italian 100% extra virgin olive oils. Hence it was the first olive oil in Italy to acquire the DOP certification, which attests that the origin of production (the area in which the olive groves are) , the process of transformation into oil (the mill), and the bottling of the final product occur in the same territory. These are important facts for a product whose characteristics rely strongly on the particularity of the territory in which it originates. (In fact all the best wines have the DOC certification that attests the same information).
This exclusive little corner of the Roman countryside is most particular for its undulating hillsides, wooded valleys and forested mountains, which made the cultivation of other products not practical therefore obligating the land to be sewn by olive trees since the earliest of times. The terrain of the Sabine Hills and the surrounding area of Sabina, which is rich in limestone and clay, was found ideal to the growth of olive trees that produced an oil characterized by it’s low acidity, strong flavor and bold aroma.
As we produce between 300 and 500 liters a year we create a numbered product controlled throughout it’s process of production. Every stage of the harvest has an impact on the final product and therefore being able to follow the steps one at a time secures the excellency of the product. Harvesting time for where our grove is takes place between mid October and mid November. We pick traditionally spreading nets under the trees and hand pick to not damage the olives. The olives are then transported to the local mill within 24 hours of the harvest to avoid them from starting to decompose. At the mill the olive oil is extracted mechanically with a process in which the temperature does not go beyond room temperature (so called cold pressing) ensuring the most healthy and wholesome product. This process though (unlike store bought extra virgin olive oil) does not yield quantity and does not ensure long shelf life. Then, rather than filtering the olive oil mechanically, we let gravity take its course, allowing the sediment to sink to the bottom before bottling the oil. We favour this filtering technique, because it ensures that we don’t remove the lighter, finer, more subtle particles that give it another bit of taste. (As can happen with mechanical filtration.) Although this method takes a little longer, we think it is worth the wait.
The characteristics of the Sabina limestone terroir; dry yet permeable, along with our meticulous approach to production, results in olive oil with exceptionally low acidity and a distinctive bold taste.