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millenarius traditio
"Ficus, Olea, Vitis"
The Essence of Our History
The ancients, especially the Romans, considered olive oil unique, essential, and symbolic, often associating it with prosperity and peace.
Indeed, a symbol of prosperity: oil was seen as a source of wealth, health, and peace, not just as a food.
In short, the Romans lived by olive oil; it was an integral part of their lives, culture, and subsistence, celebrated in literature and agricultural symbols.
symbol of Mediterranean agriculture
Among the most appreciated native varieties is the dritta, originally from the Maiella mountain area and predominantly found in the province of Chieti.
Known for its resistance to disease and cold, the dritta produces oil with medium to intense fruitiness, featuring grassy and fresh almond notes and a spicy aftertaste.
Its pronounced bitterness and pungency pairs perfectly with hearty flavors like meat, vegetables, and aged cheeses.
A drizzle of this oil is almost mandatory on “sagne e fasciul” (a traditional Abruzzese pasta made from water and flour, cooked with beans).
DRITTA
As its name suggests, the gentile di Chieti is a typical variety of the Chieti province, thriving on the gentle hills near the sea.
It yields well-balanced oil, with hints of grass, artichoke, and apple, making it versatile for culinary use, from simple salads to the more flavorful "brodetto di pesce" (a fish stew typical of coastal areas, whose recipe changes along the Adriatic coast).
Other widespread varieties include the cold resistant leccino cultivated in foothill areas and the generous frantoio.
LECCINO
Lesser-known varieties include the tortiglione, with its vegetal and spicy flavors, ideal for meat tartares and aged cheeses; the Castiglionese, with tomato and aromatic herb notes, suitable for fish dishes, legume soups, and vegetables; and the intosso, whose intensely grassy and pungent notes enhance bold traditional recipes such as the fried meatballs immersed in tomato sauce for timbales and homemade pasta dishes.
Three geographical quality certifications protect Abruzzo’s olive oil, requiring the cultivation of specific native varieties.
The Aprutino Pescarese PDO (Protected Designation of Origin) -amongst the first PDO designations recognized in Italy back in the Nineties- includes dritta, leccino, and toccolana varieties and covers several municipalities in the Pescara province.
Gentile di Chieti and leccino define the Colline Teatine PDO, spanning from Chieti to the sea.
Lastly, leccino, frantoio, and dritta, along with minor varieties like tortiglione, carboncella, and Castiglionese, form the Pretuziano delle Colline Teramane PDO (from the Latin ager Praetutianus, meaning “Pretutian countryside,” referencing the fertile lands inhabited by the ancient Italic Pretuzi people), which includes the Teramo province.
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