Category: Marche

Olive cultivation in the Marche region is widely spread across the whole territory, but can especially be found on its hills, enclosed within the Apennine mountains and the Adriatic sea. The development of olive cultivation culture is historically linked (like that of many other food and wine sectors) to the broad presence of monks and abbeys all over the region, of duchies and lordships, and linked to the influence of the Papal State. Already since the 12th century, the region’s olive oil was sold at higher price than other kinds of oil thanks to its popularly recognized high quality. Marche olives are known both for their use in the production of olive oils – characterized by a medium intensity and green vegetable notes – but also for their use in the popular regional street food recipe of “Olive all’ Ascolana”. Marche has one PGI and one PDO. The Marche PGI is obtained by the use of at least 85% of olives from the following cultivars: Ascolana Tenera, Carboncella, Coroncina, Mignola, Orbetana, Piantone di Falerone, Piantone di Mogliano, Raggiola, Rosciola dei Colli Esini and Sargano di Fermo, Frantoio and Leccino. The PDO Cartoceto is made from at least 70% of olives from the cultivars Leccino, Frantoio and Raggiola. Raggiola, Ascolana, Carboncella, Canino, Mignola and Rosciola are the main cultivars of the region.

December 22, 2020

Frà Bernardo – Il Conventino di Monteciccardo

Green is the leitmotif of Frà Bernardo EVOO's tasting: of lime green are its luminous reflections, green is the color of the juicy Granny Smith apple we can clearly perceive in the olfactory and gustatory analysis, green are the vegetable and almond aromas.

May 11, 2020

Frà Pasquale – Conventino di Monteciccardo

The delicate elegance found in the vegetable notes join the EVOO strong pungency, which strikes in the throat with a great balance of flavours and sensations, prolonging the permanence of the taste of Frà Pasquale on the palate.

Free Newsletter