Oliottaviani
A 120 year old family business
The Frantoio Oliottaviani represents more than just a producer of extra virgin olive oil; it is a family history and tradition rooted in the heart of Tuscia, a region rich in culture and agricultural history.
Founded in 1905 by Vittorio Ottaviani, the mill began as a modest olive oil mill, at a time when production was still closely linked to traditional techniques and manual care of the product. Vittorio's dedication to an authentic, high quality product laid the foundations of what would become a pillar of Italian olive oil production, combining a passion for tradition and a commitment to excellence.
In the 1950's, the business passed to Vittorio's son Alberto, who together with his wife Paola helped expand the company and introduce new production methods.
Paola's influence proved to be crucial, as she introduced a modern approach without renouncing the artisan principles handed down. At a time when agricultural technology was just beginning to take hold in Italy, Alberto and Paola were able to keep the identity of the mill alive, ensuring the manual processing of the Canino variety of olives, famous for its intense flavour and unique nutritional properties.
Under the leadership of Alberto and Paola, the mill has taken a big step towards modernisation. With the introduction of state-of-the-art machinery, such as modern centrifuges and decanters, the Ottaviani family has managed to increase production efficiency without compromising on artisanal quality. The adoption of advanced technology has made it possible to optimise the extraction process, keeping temperature and timing under control, and guaranteeing an oil with a superior nutritional and taste profile.
3rd generation on the scene
The Oliottaviani oil mill has always remained in family hands, with each generation contributing to its growth and success.
Today, the mill is led by brothers Simone, Matteo and Alessio, who represent the third generation of the Ottaviani family. Under their leadership, the company continues to respect the values and traditions established by the founders, with an unwavering commitment to quality and a deep connection to the territory.
The family manages every step of the process, from olive selection to production, ensuring that each bottle of oil reflects the excellence for which Oliottaviani is known.
Sustainable farming
The Oliottaviani oil mill is at the forefront of sustainability, with practices that include drip irrigation to reduce water consumption and the installation of solar panels to power the plant, thus reducing environmental impact. The family has taken initiatives that respect the land and promote the preservation of the local ecosystem, showing a real commitment to the environment and responsible farming.
The Source of Green Gold: The Canino Variety, a Unique Cultivar
One of the secrets of Oliottaviani's success lies in the choice of the Canino variety, a cultivar typical of the Tuscia area, in the Lazio region.
Characterised by a strong, fruity flavour with notes of bitterness and spiciness, this variety contributes to a rich and intense olive oil, ideal for enhancing traditional and modern dishes.
The Ottaviani family harvests the olives by hand and processes them within a few hours, preserving the freshness and nutritional properties of the oil, thanks to cold pressing techniques that keep its organoleptic qualities intact.
The Canino variety is not only a quality product, but a symbol of the link between the company and the land.
The specific soil and climatic conditions of this region contribute significantly to the distinctive flavour and high quality of Caninese extra virgin olive oil, recognised for its Protected Designation of Origin (PDO) status.
Caninese olive oil is renowned for its intense, green and strong aromatic profile. It has a fruity aroma with notes of almond, artichoke and freshly cut grass. The flavour is delicate and balanced, with a slightly spicy and bitter aftertaste, typical of high-quality olive oils.
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