Women are tough. not only
those from Marche you would say, but if you came among the gentle hills of
Recanati, you would be flabbergasted not only by the marvellous panorama
but also because you would find two strong women such as Elisabetta e
Gabriella. These two special women cultivate their olive trees sticking to
tradition to make the best olive oil ever. And to strengthen their love
for nature an help is given for sure by the golden green waves of the
hills that fall in the blue sea facing the romantic fortress of Montefiore.
Gabrielloni sisters are
now at the head of the oil mill founded by their grandfather in the
fifties and later enlarged by their father Emilio. The two sisters have
given since 1996 a new imprint to the oil mill. Modernity and technology
are now at quality’s service. The precious tradition has been jealously
kept and is still applied in the cultivation of the olive trees, but the
hygienic conditions have been improved and new analysis are carried out to
guarantee a top quality product.
species are used to make this precious olive oil. The most used are:
raggia, tender ascolana, rosciola, carboncella, frantoio e leccino that
are mixed with smaller quantities of “Piantone di Mogliano”, mignola
and coroncina. The production is constantly followed by agronomists and
respects the principles of low impact cultivation (CEE 2078). The olives
are hand harvested to carry out a first quality check. To obtain an olive
oil rich in polyphenol it is important to pick the fruits when they are
not yet ripe. The oil will in fact result low in acidity. It will boast a
precious lasting fruity taste accompanied by a beautiful greenish colour.
Within 24 from harvesting the olives are crushed under granite mill stones
as it happened in the past. The paste obtained is then amalgamated in a
kneading machine. It is then equally divided and put into ‘fistoli’
where the paste will undergo a new pressing under a pressure of 360
atmospheres. Four presses are available at Gabrielloni’s and they can
guarantee up to 100q olives processed per day.
juice resulting from the pressing is then taken into a machine to separate
the oil from water. At this stage the raw product is filtered through
limpid olive oil boasting a beautiful green colour and no impurity is the
result of this careful processing. It will keep its characteristics and
nutritional elements for a long time. Laudato Oil and Solivo Oil (the two
most used qualities for domestic purposes) are stored in dark rooms at
controlled temperature (12-15 C°). To assure that the oil is resistant to
oxidation a special nitrogen system is applied to all the containers apt
to preserve the olive oil before being bottled and being served at your
meals. You will so fully appreciate the treasures and the beauty of a land
that has made of tradition its future.
in its footsteps Gabrielloni sisters follow. They are backed by the
ancient fortress of Montefiore, built in 1296 to protect the population
from invasions. Elisabetta and Gabriella, two fighters for peace, think to
future… they well know what the olive tree stands for: it is the symbol
of the harmony with Nature and of the respect for life.
© 2004 Liberation