The Art of EVO Oil in Abruzzo: From Olive Harvesting to the Excellence of the Final Product

Abruzzo, one of Italy's hidden gems, is renowned for its unspoiled nature, rich gastronomic culture and high-quality olive oil. In Italy, olive culture was introduced by the Greeks in their Southern colonies. In Abruzzo, given the favorable pedoclimatic conditions, this crop did not take long to establish itself. The first traces of this olive vocation date back to the period of Roman domination when an expansion of olive growing and the oil industry was favored, with the flowering of numerous trapetum. In this land the olive trees, in an effort that almost moves, cling to the bare limestone rock, settle and colonize the small impluvi where the soil accumulates. Not infrequently, the precious sacred trees at Athena are protected within stone fences, real cultivation islands among the large pascolive extensions. Plants often of gigantic size, such as the tree that marks the boundaries between the territories of Capestrano and Navelli: the largest and most monumental olive tree in the entire region.

Every autumn, when temperatures drop and the leaves of the trees begin to change color, the people of Abruzzo prepare for one of the oldest and most significant traditions in the region: the harvesting of olives and the production of extra virgin olive oil. The Harvest of Olives Harvesting olives is a ritual that involves entire families and communities. During the autumn, when the olives reach their full maturity, people gather in the fields and hills of Abruzzo to harvest them manually. The olive trees are shaken with long sticks so that the olives fall on sheets lying under the trees. The olives are then harvested by hand and put in baskets or bags to be transported to the oil mill. This practice is not only a way to get fresh, high-quality ingredients, but also an opportunity to strengthen family and social ties. Olive harvesting usually takes place between October and November, when the olives are ripe and ready to be harvested.

The Production Process After harvesting, the olives are taken to local oil mills, where the oil extraction process begins. This process, called “frying,” combines tradition and modern technology, is carried out with modern machinery, although in some rural areas it is still possible to find traditional mills that use stone millstones to crush olives. It is a fundamental step to preserve the unique aroma and flavor of Abruzzo olives: the olives are washed, ground and then pressed to extract the precious juice, which will then be separated from the water. The Excellence of the Final Product

Abruzzo extra virgin olive oil is known for its fruity, slightly spicy and bitter taste, as well as a bright golden green color. These distinctive features stem from the variety of olives grown in the region and favorable climatic conditions. The olive groves of Abruzzo, often cultivated on the slopes of the hills, enjoy a temperate climate and soils rich in minerals, which contribute to the quality of the final product. Currently, much of the olive production of the territory is obtained from only three varieties such as Gentile di Chieti, Dritta and Leccino, which are framed by numerous other local varieties of particular interest. Dritta and Toccolana are the most widespread varieties in Pescare; Carboncella, Tortiglione and Castiglionese in the Teramano; Ascolana tenera as a canteen variety in the Marche while the Leccino variety is widespread everywhere in the territory. Such a diversity of cultivars together with the different climatic and pedological conditions lead to different varieties of extra virgin oils: oils with a light and delicate scent in the hilly areas, oils with an intense fruity and slightly spicy and bitter taste in the interior areas. The protected area has two PDO oils in its territory, originating in the olive-growing areas par excellence: Aprutino-Pescarese and Colline teramane-Pretuziano.

As we have seen, therefore, the harvest of olives and the production of extra virgin olive oil in Abruzzo are not only agricultural traditions, but also represent a deep link with the earth and with past generations. This ancient practice blends harmoniously with modern innovation, ensuring the production of a high-quality oil that is not only a culinary ingredient, but also a symbol of the cultural and gastronomic richness of this fascinating Italian region. Anyone who is lucky enough to taste the extra virgin olive oil from Abruzzo really experiences the soul and taste of this extraordinary land. If you are around here between the end of October and mid-November, ask to be able to participate in the collection with local communities. It is an experience that you will take with you every time you taste our excellent oil!