Lazio EVOO (Italy)

Lazio EVO oil and Lazio extra virgin olive oil.

Lazio is made up of hilly terrains of volcanic origin, mainly tuffaceous and clayey in the north and rocky limestone in the south. With over 300 mills, Lazio produces about twenty thousand tons of extra virgin olive oil every year. In 2021 Lazio received the title of olive oil "Best of Italy" for the monocultivar "Superbo" of Alatri (Frosinone) and the IGP denomination with "Olio di Roma IGP" for the extra virgin olive oil obtained from the varieties Itrana, Carboncella, Moraiolo, Caninese, Salviana, Rosciola, Marina, Sirole, Maurino Pendolino, Frantoio and Leccino produced in the provinces of Viterbo, Rieti, Rome, Frosinone and Latina. Olio di Roma PGI has a bitter, sometimes spicy taste, with a strong hint of vegetables such as tomato and artichoke and notes of almond and herbs.

PDO EVOO in Lazio

The Tuscia EVOO with an emerald green color and bitter aftertaste has already existed since 2005, obtained from the Frantoio, Caninese and Leccino varieties grown in the province of Viterbo. In 2010, the PDO was obtained for the oil of the Pontine Hills, produced in the province of Latina. This EVOO is obtained from the varieties of Itrana olives (also famous because sold in brine as "Oliva di Gaeta PDO") Frantoio and Leccino and its characteristic is the herbaceous aftertaste, of almond and green tomato, with a less bitter taste. and spicy compared to the other qualities. Instead, Canino PDO extra virgin olive oil, coming from the Province of Viterbo and obtained with the Caninese, Leccino, Pendolino, Maurino and Frantoio olive varieties, alone or together, dates back to 1996. Fresh, herbaceous with an emerald green color suitable for any dish. In the same year we have Consorzio Sabina PDO extra virgin olive oil in the provinces of Rome and Rieti, where the thousands of centuries-old olive trees reside. Carboncella, Leccino, Raja, Pendolino, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago and Rosciola are the varieties that make up this EVOO with a typical yellow - green color with golden hues with a fruity and velvety, aromatic, sweet and bitter flavor, and spicy in freshly produced oils. In the province of Frosinone, a monovarietal extra virgin olive oil from Ciera is mainly produced, a local cultivar, with a bright green color, a fruity flavor of medium intensity and a harmonious taste of fresh and ripe fruit and a bitter almond aftertaste.