Accademia Olearia is the result of the good traditions followed by the Fois Giuseppe Oil Mill, a historic farm, formed in Alghero at the beginning of the last century. For over four generations the Fois family has been growing, harvesting and processing the olives that grow in the surrounding lands, whose favourable climate, combined with the selection of the varieties of olive and expert milling, result in their fruity extra virgin olive oil.

The fruits are first selected in the groves and are then transported to the farm’s own oil mill, where, within 12 hours, they are crushed.

The milling facilities are equipped with a two-phase crushing system, which prevents thermal stress to the olives.

Founded in 1926, Agraria Riva del Garda currently focuses on two main activities: wine and extra virgin olive oil production.

The Agraria Riva oil mill was started in 1965 and processes the olives (mostly Casaliva and Frantoio varieties) of the 1200 local olive growers. Since 1998 the farm has been certified and it markets its products with the Garda-Trentino PDO.

Since 2007, Agraria Riva del Garda has moved into the new headquarters, thus maximizing their productive processes and opening its doors to all those who are fascinated by, or are interested in, the wonderful world of wine and oil, and want to know more about its details and secrets.

 

Founded in 1959 by Mariangelo Mottillo, the Mottillo Oil Mill is currently run by his son Bruno. The farm has approximately 4 hectares of specialized olive groves, where there are 600 trees of the autochthonous Gentile di Larino variety. The olive grove is at approximately 400 metres above sea level. Harvesting is hand picked, and the olives, which are crushed after just a few hours in the farm’s own oil mill, are processed in a continuous-cycle facility.

During the past year the farm has started to produce and market its own olive paste.

The Calvarone Farm was born in 1995, when the Owner purchased the olive groves located in the hills around Spello.

The farm, surrounded by greenery, has highly permeable lands, excellent climate and microclimate conditions, which allow the olives to ripen slowly.

The olive grove spans approximately 30 hectares and is mostly comprised of the Moraiolo variety, with smaller percentages of Leccino and Frantoio.

 

In the 19th century Pietro and Domenico Clarici planted olive trees on the hills East of Foligno and in 1874 they completed their project by setting up an oil mill in a former convent building, located in the old town centre of Foligno. Their extra virgin olive oil, produced with traditional Umbrian varieties, has been highly praised in the most important fairs throughout Italy and abroad. Most relevantly, the Paris world fair in 1900.

Approximately 200 quintals of extra virgin olive oil are produced yearly, a figure that is bound to increase as new olive groves start producing. The olive groves are located at altitudes ranging from 350 to 600 metres above sea level along the Foligno hills, in the heart of Umbria, between Assisi and Spoleto, with absolute prevalence of the Moraiolo variety and minimal shares of Leccino and Frantoio. Olives are hand picked before becoming completely ripe and are immediately crushed in the farm’s own oil mill.

 

The Piras Farm has approximately 80 hectares of olive groves in the Alghero countryside, where the main olive variety is Bosana, widespread throughout the area.

Throughout the year, Mr Piras personally performs all maintenance work on the olive trees (ploughing, pruning, fertilizing), in full respect of nature, trying to obtain the best from the trees.

Harvest begins in November and continues through January and mechanical shakers are used. Olives, once off the trees, are cleaned of the leaves, placed in perforated boxes and taken to the mill to be processed within 24 hours.

The Lancia family has been growing olives since the 13th century. They arrived in Rocca d’Arce after Manfredi’s defeat, with Frederic II of Swavia, and, noticing the ideal altitude of 500 meters above sea level, they started growing olives.

The farm is located in a hilly area of the lower Ciociaria region, which is known for olive growing and has retained its rural traditions.

The Lancia family also raises an autochthonous breed of Pony, which is on the brink of becoming extinct.

Soon, the old family home will be turned into a Bed & Breakfast.

The farm was established in 1996 thanks to Gennaro Montecchia, who renovated the old Di Pasquale Oil Mill by implementing several important modifications, from the pruning methods, to mechanical harvesting, to the two-phase extraction. Everything is carefully monitored so as to offer customers its products, which include the classic extra virgin olive oil, stoned, organic single variety, and its latest creation, PDO Pretuziano delle Colline Teramane extra virgin olive oil.

Six hectares of the farm are reserved for olive growing, while another 12 are rented.

 

The Galantino Oil Mill started business in 1926, when Vito Galantino purchased a 19th century mill and transformed it to process oil. Since then two generations have been involved in the milling activity.

Extra virgin olive oil is cold extracted from olives picked in the Northern Barese area. Olives are processed with the traditional granite stone mills. Before bottling, oil is laboratory tested and subjected to an organoleptic test conducted by Dr Michele Galantino.

In 2007 it won the Ercole Olivario Competition of Spoleto, the Olive D’Or Award of Montreal and the OlivAsia Award of Shanghai.

Right next to the oil mill there is a large and elegant show-room and meeting room, where visitors can taste the Affiorato, Biologico, and PDO Terra di Bari oils, as well as the citric or herb flavoured oils, which are produced without using flavourings and are available in special wooden gift packs.

 

The Mancianti Oil Mill is in San Feliciano sul Trasimeno, an ancient and small fishing village. It is located in a historic nineteenth-century building; the Mancianti family came to own it in 1952.

Inside the oil mill is La Ziraia, a special room where ancient oil-jars, called zire, are stored and are part of the storeroom’s décor; they are also still used for decanting the oil and allowing it to settle naturally.

The Mancianti Oil Mill can be visited year round; guests partake in guided oil tastings and can enjoy traditional Umbrian bruschetta.

The Owner designed a special cap for the Mancianti PDO bottle, intended to be applied easily and provide perfect functionality so as to optimise usage of the extra virgin olive oil.

Founded a century and a half ago, the Camolio Farm spans 5 hectares of the rural Motta S. Anastasia municipality, between the Catania Plain and majestic Mount Etna, in a charming valley next to the Finaita ravine.

The young Nocellara Etnea, Moresca and Tonda Iblea olive trees are irrigated and are pruned yearly.

Olives are hand picked and processed in the oil mill on the same day, to ensure the oil’s properties are best preserved. Oil is stored in stainless steel containers, kept in a cool location at an average temperature of 15°C.

 

 

The Farm was founded and developed during the 70s and 80s by purchasing small pieces of land which now make up 35 hectares approximately; these properties are located in the Belice Valley, in Castelvetrano. The farm is on completely flat land, where approximately 7000 trees of the autochthonous Nocellara del Belice variety are growing, producing olives that are used in making extra virgin olive oil as well being sold whole.

Over the years the farm started participating in some research projects by the Istituto Sperimentale dell'Olivicoltura (Experimental Institute for Olive Growing) and the Centro Nazionale Ricerche (National Research Centre).

In 1998 a milling and bottling project was developed, resulting in the Incoronati brand, which means “Crowned”, from the Norman tradition of using oil from these valleys to anoint the king’s forearm during the crowning ceremony.

Incoronati extra virgin olive oil is available in bottles or in elegantly decorated gift packs. Farmhouse holidays are also available.

The Di Salvo Organic Farm is located in the Province of Palermo, at 450 metres above sea level, and is part of the former Feudo Chibbò Barbarico purchased in 1930. Traditionally intended for cereal crops, the farm chose to reconvert part of the durum wheat production, converting approximately 20 hectares to growing walnuts and cherries, and to intensive farming of 3600 olive trees of the Biancolilla and Nocellara del Belice varieties.

All stages of the production cycle are carefully monitored: harvesting is done exclusively by hand picking to avoid damaging the fruit and continuous-cycle milling is started immediately thereafter. The oil is then transferred to steel containers and allowed to settle naturally prior to being bottled.

The Kibò oil is an entirely organic product and it has also obtained the PDO Val Di Mazara certification.

The farm also offers tastings and welcomes tourism. Gastronomic tours, nature hikes and cultural excursions are also arranged.

The farm started in 1993 when the owners began to grow olives in the traditional way, according to the local production methods.

After a few years, the farm underwent a transformation process that moved it from traditional to integrated agriculture, monitored by the Campania Region. The farm’s olive groves, located within the Cilento and Vallo di Diano National Park, are partly in the PDO Cilento (Giungano Municipality) and partly in the PDO Colline Salernitane (Capaccio – Paestum Municipality) areas.

Recently, the farm has been trying out new mechanical aids for harvesting from centuries old trees, since they make up almost 90% of the olive trees therein.

 

Marcella Giuliani’s farm, located on the gentle hills of the Ciociaria area, spans 40 hectares of vineyards and olive groves. Mrs Giuliani, proud of her family’s farm, which dates back to the year 1870, at the time when Rome was the capital of Italy, has focused production on specific trees, typical of the Italian hills. The clayey soil, the favourable microclimate with its excellent winds, along with an appropriate location, makes these lands particularly suited for vineyards and olive groves. The farming techniques used are respectful of the agricultural environment, and comply with the European Community’s specifications for organic farming. The Leccino, Moraiolo, Carboncella and Grignan varieties produced here are milled daily in the farm’s own oil mill. By appointment, the farm also offers short tours and product tastings.

Located at the foot of the majestic Marfuga hill, from which it takes its name, the farm’s history goes back to the year 1817, as witnessed by an item bearing the stamp of the Papal State found in the farm’s storerooms.

The olive groves span the Campello sul Clitunno, Spoleto and Trevi municipalities, right in the heart of Umbria, covering approximately 30 hectares, at altitudes between 300 and 600 metres above sea level. The Marfuga oil fulfils the requirements for PDO Colli Assisi - Spoleto and has obtained organic certification.

The main varieties are Moraiolo, Frantoio and Leccino, the former being the most widely grown.

The farmhouse holiday facility l’Agriturismo Marfuga is located in the Campello sul Citunno municipality, and was developed in a recently renovated country house surrounded by the farm’s luxuriant olive groves.