Collection: Oleum, Caprile's Gold

"Oleum Oro di Caprile: The Essence of Authenticity and Taste"

Extra Virgin Olive Oil "Oleum" - Ferdinando Chianta Farm

Origin of the Oil :

• Origin : Olive groves of the Caprile hamlet, Municipality of Roccasecca (lower province of Frosinone, Lazio)
• Altitude : About 300 meters above sea level
• Soil : Draining, stony and clayey, with strong sun exposure
  

Olive Varieties :

• Olivastro and Moraiolo
• Limited quantity
• Age of trees : Secular and multi-secular

The Extra Virgin Olive Oil from the Ferdinando Chianta Agricultural Company comes exclusively from olive groves located in the hamlet of the Municipality of Roccasecca, called Caprile.

These are olive groves that have been abandoned to neglect for decades, custodians of ancient olive varieties; in particular, our oil, “Oleum” , is born from the pressing of olives from centuries-old trees, of varieties, for the most part, Olivastro and Moraiolo, with a small quantity of other cultivars remaining. The company has embraced the mission of purchasing countless abandoned farms on which hundreds and hundreds of splendid centuries-old and centuries-old olive trees stood, bringing them back to light and to their ancient splendor; the area is characterized by a strong vocation for oil production, also thanks to the strong exposure to sunlight, as well as the presence of particularly stony and clayey soil and, therefore, draining.

The area where these olive groves, from which the extra virgin olive oil “Oleum” comes, are located is located at about 300 meters above sea level, and is characterized by terraces made with ancient dry stone walls, just below the characteristic medieval village of Caprile, in the lower province of Frosinone – Lazio. The fruits are harvested from mid-September to mid-October by manual picking or by mechanical olive harvesters, when they have a veraison of less than or equal to 30% of the drupe; this allows us to obtain a product of the highest quality, capable of restoring ancestral perfumes and aromas .

The olives are pressed exclusively by mechanical milling, rigorously cold and in a continuous cycle, precisely to preserve, as much as possible, the organoleptic characteristics of the final product which, for all the reasons mentioned above, boasts a fragrant aroma and taste, an authentic flavour, medium fruitiness, and excellent versatility of uses at the table.
On the nose it is fresh, with vegetal hints of ripe olives and wild herbs; on the taste it has a pleasant aroma of green olives, herbaceous, spicy with a bitter finish.
Excellent for use both raw and in cooking all dishes.

The oil is not filtered at the time of bottling in order not to compromise the integrity of the aromas and flavours.

Chemical Properties (Campaign 2024-2025) :

• Acidity : 0.18%
• Peroxides: 2
• Polyphenols : 768