LAZIO IGP

LAZIO IGP

The history of olive growing and olive oil production in the Lazio region, exactly as in the rest of Italy, goes back a long way.

Specifically, Lazio’s olive growing dates back to the time of the Etruscan, who introduced the cultivation. The Romans eventually perfectioned their oil extraction techniques, molding a tradition which is so well rooted withing the territory that some of the main production areas are still crossing the ancient consular roads.

The Romans eventually introduced and promoted the olive cultivation in the conquered territories. As a result, olive growing became a permanent feature of the territory throughout the Mediterranean area, making extra virgin olive oil, yesterday as today, one of the pillars of the Roman economy.

The widespread distribution of olive groves in the region makes such a cultivation a main feature of the agricultural landscape, and it represents an important entry in the local agricultural economy. Moreover, in terms of national production of extravirgin olive oil, Lazio is one of the 5 main regions. However, as much as quantity is an important factor, what makes the regional production unique it is the characterization of the different areas making up the mosaic of Lazio’s olive growing.

However, as much as quantity is an important factor, what makes the regional production unique it is the characterization of the different areas making up the mosaic of Lazio’s olive growing.

Specifically, different provinces host different dominant cultivars based on natural pedoclimatic variables, which end up determining each extra virgin oil organoleptic peculiarities.

As far as the climate factor is concerned, Lazio is without a doubt a high calling region to olive growing , especially because of its good sun exposition and the wind corridor existing between the Tyrrhenian Sea and the Mayella mountain . Such conditions guarantee a thermic shock, which proves to be just ideal for olive growing and varieties development .


The most widespread Lazio cultivar are Frantoio, Itrana, Carboncella, Canino , Moraiolo, Leccino, Minutella, Sirole, Salvia, Marina, Vallanella. Their peculiarities are clearly reflected  in each extra virgin olive oil’s organoleptic characteristics.

  • Frantoio: this elegant and complex extra virgin olive oil has
    a medium-strong intensity
  • Itrana: taste is intense, at times fruity, slightly bitter-spicy,
    with tomato and herbal notes
  • Carboncella: fruity taste, with a gentle bitter
    almond aftertaste
  • Canino: strong and pronounced taste, with intense artichoke, thistle,
    tomato notes, and a spicy and slightly bitter aftertaste
  • Moraiolo: a balance taste with medium spicy and bitter notes,
    but also with artichoke, aromatic herbs and spicy sensations;
  • Leccino: herbs and almond flavors, with a lightly fruity tone;
  • Minutella: light and medium fruity tone, with rich aromatic flavor;
  • Salvia: spicy and bitter peculiar notes
Lazio Oil
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    “IGP OLIO DI ROMA”, OLEIFICIO DI GRADOLI FARM 500 ml

     10,24 €
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