Patient farmers, in love with their work, hands in the soil. A close-knit family that for three generations has believed in the value of Nature and the richness of organic olive growing in the Sabina region.
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Used raw, an extra virgin olive oil shows its full character: the fruitiness, the bitterness and the peppery finish reach the plate untouched by heat. Here you will find our organic Sabina PDO extra virgin olive oil, our Rosalena and Elivia blends and the Leccio del Corno single-cultivar oil, all in the 0.50 l bottle made for the everyday table. Alongside them, two 0.25 l flavoured oils, lemon and ginger, for a fresh note on fish, salads and vegetables.
How to use them: a drizzle on toasted country bread, on freshly cooked beans, on a bowl of soup, on steamed fish or on a carpaccio. Choose the oil for the dish: more delicate for fish and raw vegetables, more intense and peppery for beans, meat and soups.
Our extra virgin olive oils come from the olive groves of our organic farm in Moricone, in the Sabina hills near Rome. Keep them away from light and heat and close the bottle after use. To compare them all, see Oils & Flavoured.