Even in 1200 cultivation of the olive trees was one of the most important areas of productivity around Recanati. Authoritative sources tell us that in 1263, businessmen from Venice drew a distinction between oil from Le Marche and that of other regions, selling it at a superior price due to its aroma and flavour.
THE PRODUCT
Solivo’s extra virgin olive oil is an extra virgin oil which is obtained from the pressing of a "melange" of various olives: piantone di Mogliano, sargano, carboncella, etc. These olives, harvested at just the right point of maturity, give Solivo its delicate fruit fragrance with its sweet but very slightly bitter flavour, full and pleasing to taste.
It offers the palate a lightly fruity flavour, sweet with hints of herbs and artichoke, leaving it with a slight bitter and spicy sensation to complement its sweetness. Solivo has a very low acidity: around 0,25 and goes perfectly with all dishes. It’s ideal used to enhance spaghetti dishes and boiled meats or as a dressing for vegetables or bruschette. Extra virgin oil resists high temperatures and is therefore recommended for light frying and digestibility.
WHY FRANTOIO GABRIELLONI
The combination of modern techniques and respect for genuine traditions which have been passed through the generations and fiercely guarded, has produced the recipe for Frantoio Gabrielloni’s oils from the groves nestled on the hills between the valleys of the Musone and Potenza rivers.
The varieties of olives predominantly used are: raggia, ascolana tenere, Rosciola, Carboncella, frantoio and Leccino to drupe large, together with a smaller percentage from Mogliano, Mignola, Coroncina and various other such places.
The cultivation in all its phases, down to the identification of the correct point of ripening and collection of the single varieties, is constantly followed by specialist agronomists. The production has a low environmental impact, fully adhering to the regulations CEE (2078).
The producer picks the olives when under ripe in order to obtain an oil rich in polyphenol, with low acidity levels and beautiful, strong, green fruit.
The harvesting is done by hand with the use of a brucatura comb. This allows a first selection of the fruit, discarding any ruined or previously fallen olives. Obtained in this way, the olives are then transported to the press boxes and pressed the same evening as collection. The resulting oil is kept in a climatised room, in the dark and at a controlled temperature of between 12° C and 15°C. An appropriate nitrogen system is installed on all the conservation containers, ensuring that oxidation does not occur.