The COPA co-operative was formed by a few producers from the PDO Monti Iblei area, who wanted to combine their expertise so as to achieve a specific goal: to promote a very unique kind of oil.

The favourable conditions of the soil and climate, along with the unique characteristics of the land, make up the ideal place to grow the Moresca, Verdese and Tonda Iblea varieties, which are all autochthonous and marvellously complement each other.

The co-operative’s farms fertilize and protect their trees using exclusively organic products. Harvesting is entirely hand picked and olives are processed with 24 hours of picking. The oil extracted is nitrogen-stored in steel silos at a controlled temperature. Residues are not filtered and, after settling, they are eliminated through decantation.

 

An ancient tower from the 16th century overlooks the Stasi Farms, which, surrounded by the intense greenery of its 2,000 centuries old olive trees and 13,000 younger trees, span 110 hectares.

Harvest takes place from October to the first days of December, using mechanical shakers equipped with an intercepting net that prevents olives from falling to the ground. Within 4 hours of the daily harvest, olives are milled separately in the farm’s own oil mill, based on their variety, and the oil is stored according to the same principle. Every single batch is tested chemically and is tasted, to determine their final blends.

By entering the lot number at the company’s website, consumers can find information about each stage of production.

The Stasi farms also have three hectares of vineyards of the Negramaro, Malvasia and Primitivo varieties.

Founded in 1947, the Bacci Noemio Farm is now in its third generation. The owner, understanding the importance of managing the whole production system, organized the farm so as to keep all operations within the property and under his supervision, milling and bottling all the produce of the family-run farms of the Colli Martani area.

The farm is located in the Gualdo Cattaneo municipality, a land with a great vocation for olive growing.

The olives, which are hand picked, are crushed within 24 hours through cold extraction. Storage and bottling of the oil are done using oxygen-free technology, by means of inert gas fi lling, for higher grade long-term oil preservation.

The D’Alì family has been farming for centuries. But it was in the 1960s that it added irrigation and applied intensive farming techniques to its olive groves, which were once dry farmed and associated with other crops. They now tend to 11,000 olive trees over 48 hectares. Recently they modernized the farm’s own oil mill, replacing presses with modern continuous extraction systems.

After rationalizing the whole business, Gabriele, Silvia and Giuseppe D’Alì formed Baglio D’Alì S.r.l. to exploit and market the farm’s production.

Nocellara del Belice, Cerasuola and Biancolilla varieties are used to make the extra virgin olive oils Baglio D’Alì and, since 2003, Don Pepè and the PDO Valli Trapanesi.

The farm is equipped with a two-phase integral continuous-cycle oil mill, which cold extracts the oil without adding water. Oil is nitrogen-stored in stainless steel tanks. The whole facility, including the bottling plant, is under controlled temperature.

Casa Sola, in the heart of the Chianti region, with its 26 hectares of vineyard and 38 of olive groves, has an ancient vocation for the production of wines and oil.

The excellent location of its lands and its favourable microclimate, along with the respect for traditions and the constant innovations, greatly contribute to the finished products.

The PDO extra virgin oil is obtained from the Moraiolo, Frantoio, Leccino and Pendolino olive varieties, whose fruits are hand picked directly off the trees.

Inside the estate, on two hills equally distant from the owners’ villa, amongst cypress trees and olive groves, are the two farms of Montarsiccio and Ticciaia, with their beautiful farmhouses, recently restored and equipped to receive tourists and available for anyone who wants to enjoy the pleasures of wine and oil, along with the scenery. Tastings and guided tours will be available soon.

 

Amidst the greenery of Tuscany’s countryside, the Cacchiano Castle, at 500 metres above sea level overlooks one of the most charming sceneries.

The castle has belonged to the Ricasoli Firidolfi family for over a thousand years, and is now their country home as well as the family’s farming enterprise. The characteristics of the soil and the climate have always favoured growing grapevines and olive trees. The vineyards span 30 hectares, and an equal amount of land hosts newly planted olive groves that have been grown with great care. These fruits are used to create products in full compliance with the most honoured Chianti traditions.

The estate also runs farmhouse holidays with comfortable rooms and a swimming pool. Visitors can taste the local products.

The Cetrone olive farm is located in Sonnino, a medieval town in the Province of Latina, along the coastal part of the Lepini Mountains, at 500 metres above sea level.

For almost 150 years the Cetrone family has been growing olives. The influence of sea air, the almost constant sunlight, the rocky terrain, the altitude of the olive groves (which span 100 hectares), all play a great role towards the end result of the Cetrone extra virgin olive oil.

Oil is extracted only from the Itrana variety of olives, which, between the months of November and February, are hand picked straight from the tree and crushed on the same day, through cold extraction.

Then the oil obtained is stored in stainless steel tanks and decanted 30 days later.

After letting it settle naturally for another 30 days, the Cetrone Fruttato Intenso oil is then vacuum-bottled in 500 ml containers.

 

The Colle Rotondo Farm’s history goes back centuries and, along with a few other lands, is what is left of a very large estate that has belonged to the same family since the year 1700.

Historical documents show that the grove already existed in the year 1296 and was called Collis Rutundus. The farmhouse, originally a watchtower to spot Saracen raids, stands since the year 900 A.D.

The farm is sheltered by the Lepini Mountains, and it spans a whole rocky hillock, at an altitude of 105 metres above sea level. It has a magnificent view of mount Circeo, the city of Sabaudia and the island of Ponza.

Out of approximately 4000 olive trees, 300 have been replanted in recent years and 1300 are under a new system. Since 1992 the farm has complied with the integrated farming system (regulation CEE 2078/92).

Colle Rotondo extra virgin olive oil is produced using only Itrana olives, which are hand picked as they begin to darken, then cold milled on the same day in a certified organic oil mill.

An association composed of 55 member producers, who joined forces to exploit the richness of the upper Ciociaria area’s olive varieties. The Frosinone Province has 80% mountainous hilly and rocky land, and is therefore the ideal place to grow olives.
The olives, which are hand picked, are immediately taken to the oil mill to be processed. Everything is carefully analyzed, to ensure compliance with the association’s standards; products with acidity higher than 0.35 g per 100 g of oil cannot be marketed.
Oil is stored in stainless steel tanks, so that it is kept away from the light, under controlled temperature and airtight.
Before being bottled, the oil is decanted and filtered. The whole Province is monitored by meteorological stations, which the association uses to supply its members with technical an scientific data for their advanced farming techniques.

The farm stands on 13 hectares of land on the Garavicchio hill, home of the great sculptures of the Tarot Garden of Niki de Saint Phalle. Since 2002, Maria Berti started to thoroughly restructure the farm. After a careful study of the soil, its water resources and the structure of this unique environment, she planted another 1000 trees.

The harvest takes place between mid-October and the beginning of November, and is hand picked as well as differentiated, so as to obtain the most from each variety while still retaining the organoleptic properties of the product.

Immediately after being picked, olives are taken to the oil mill for processing. After 15 days the oil is filtered and then nitrogen-stored.

Amongst other cultural initiatives intended to inform people about the olive-growing world, Maria Berti arranged a photographic exhibition in 2006, welcomed children from the German School of Rome to help with olive picking, and organized pruning courses for the general public.

The Fontanasalsa Farm is located in the centre of a large plain of olive groves between Mount Erice and the Stagnone lagoon. The rich history of this place, occupied over the centuries by many peoples who tilled the land and grew olives, is witnessed by some of the farm’s olive trees, which are several hundred years old.

The farm’s olive groves span the approximately 60 hectares that surround the oil mill, which is located inside an old baglio, an ancient traditional farmhouse of the Trapani province, and which is also equipped with a bottling facility. The whole production cycle is supervised personally by the owner, who ensures olives are processed in the farm’s own oil mill only hours after being picked, and that oil is then bottled within the facility itself.

The baglio, located at the centre of the farm, was built in the 18th century to receive the plain’s produce, and for generations has been the property of the Burgarella family, which has engaged in specialized olive growing.

The Prestigious Barbera Oil Mills were formed in 1894 by Renzo Barbera, who, with his brother Vincenzo, started producing and then marketing olive oil from the S. Lorenzo ai Colli estate.

Soon the firm grew and the Barbera brand received its first international awards.

Currently, it operates as an association, managing approximately 15 thousand hectares of olive groves, thanks to 10 thousand producers and 25 associated oil mills.

Olives are hand picked slightly ahead of time and taken to the associated oil mills on the same day of their picking.

Oil is allowed to settle in steel tanks for a period of time that ranges between 2 to 10 weeks, and is then bottled as single variety or extra virgin blends of different kinds.

Two research laboratories, one of which is internal, perform quality controls and work on developing new products.

One of the upcoming projects involves creating an experimental oil mill.

The old Umbrian Berti Oil Mill dates back to the 19th century, which has been renovated, and is located on the outskirts of the city of Perugia, right next to the farm that bears the same name.

Olives are hand picked in October, November and December. The olive groves, located on clayey and stony soil, host the Frantoio, Leccino, Agogia and Moraiolo varieties, which are picked between early and full ripening and processed through an automated cold system.

For the past few years, the oil mill has complied with the voluntary traceability system specified by UNI 10939:2001 standards, which has certified all production stages, from growing to bottling.

Year round, the farm offers guided tours (advance booking is required), as well as free tastings of all the extra virgin olive oils produced there.

The bond between the Gonnelli family and extra virgin olive oil began in 1585, when the Gonnelli brothers purchased the Santa Tea oil mill from the Friars of the del Carmine Monastery,, who had been operating it for over a century. Since then, in Reggello, in the heart of Tuscany, the Gonnelli family has always been involved with extra virgin olive oil. Since 1978 the farm is being run by Piero Gonnelli, who, throughout the years, has developed oil diversification and specific type projects. Thanks to this, today, the Gonnelli1585 brand includes 12 different extra virgin olive oils, each with its own flavour and variety, so as to comply with consumer demands. The Fruttato Intenso (Intensely Fruity) oil is made from olives that are still green when hand picked, and which are then cold milled.

The Maggiarra family has over half a century of experience in working as oil and olive producers.

The farm is located in Sonnino at 600 metres above sea level, approximately 40 km from Latina, and is situated in the area known as Valle d’Oro (Golden Valley), where the olive groves of the traditional Itrana variety stretch out before the eyes.

The olive trees grow on pesticide-free land, which is fertilized organically thus ensuring the organic nature of the products.

The olives are hand picked and oil is extracted by cold pressing, using a traditional method, in a local oil mill and under the supervision of the organic certifying body.

The farm’s product portfolio also includes olive preserves, available in different varieties: dried, in brine, with oil, chilli pepper and parsley, pressed and with spices.

The Paola Orsini Farm is located in Priverno, in the Lepini Mountains basin. Four thousand centuries old olive trees, alternated by almond and citric trees, are grown on a hill of approximately 50 hectares, using organic farming methods.

The farm is equipped with a continuous-cycle oil mill and a special oil extraction system that prevents it from passing into the centrifugal separator. Processing is done at temperatures that never exceed 27°C, in compliance with cold extraction regulations thus retaining the chemical-physical properties of the oil. The oil mill has been organically certified and complies with good milling practices passed down through the family for generations. The family has been involved in this activity since the early 20th century.

The farm is open year round and welcomes visitors, especially in the period between October and December, when olives are harvested and milled.

For generations, the Planeta family has been engaged in different farming activities, originally in the Sambuca di Sicilia and Menfi areas in the Agrigento province, but today even in different parts of South-Eastern Sicily.

Along with their wine, star of the Planeta family’s work and life since 1985, oil is currently also a part of their core business.

The farm is located on top of a large hill that leans out towards the sea, once wholly covered by Mediterranean maquis and wheat. The side that looks out onto the sea has remained untouched, and is a beautiful natural spot, while the rest of the hill has been turned into 80 hectares of olive groves where, in 2003, a modern oil mill was also built. The whole productive cycle is handled within the farm. Since 2006, their oil has become PDO Val di Mazara.

 

The Pieve Farm faces the Chianti hills, in the Tavarnelle Val di Pesa Municipality, just a few kilometres from Florence, in a unique and charming area. The name comes from the ancient Romanesque della Pieve church, which, according to documents from 988 A.D., owned all the nearby farms, including the Pieve Farm. The farm is run by Giorgio and Andrea Mori, who also own Toscana Enologica Mori (Mori Tuscan Oenology), a firm that for over 30 years has been making machinery for the oenological and oil making industries.

The olive grove spans 3.5 hectares, and has approximately 1,000 trees. Different varieties are harvested according to their particular ripening schedule, yet are always processed within 4 hours after being picked. The farm’s oil mill, which was manufactured by the very same Toscana Enologica Mori firm, cold extracts the oil, without added water, using a two-phase centrifugal extraction system. The oil is first filtered and then nitrogen-stored in stainless steel tanks until it is time for bottling.

The Organization of Olive Growers of Perugia (APROL Perugia) is the largest collective oil grove in all of Umbria, with over 2,500,000 trees which fan out over 12,000 hectares, belonging to 10,000 members.

Founded in 1976, it is currently legally recognized as Società Agricola APROL Perugia, Producers Organization, formed and regulated according to principles of mutual assistance, without seeking private gain and in the best interests of its members.

Its main goal is to promote the olive growing production and to safeguard the members’ working conditions. All this is achieved by means of common procedures for production and marketing, with specific ethical standards aimed at maintaining the high standards of Umbrian oil, while respecting the environment and aiming at customer satisfaction.