Oil. Extravergine di oliva. Olives. Raggiola, Rosciola, Moraiolo ,Leccino.
Among these Subapennine hills was born the extra vergine olive oil “La Ripe” as well as Raggiola, Rosciola, Leccino, Frantoio and Moraiolo which are hand gathered, strictly grinded by 24 hours from the harvesting and worked in the oil mill in a non-stop cycle. This process makes this oil an excellent oil, one of the best in the world.
The presence of oil in the territory of Cartoceto is proved since XIII century. Areas under the jurisdiction of Fano,
set up an important oil resource, among them Cartoceto was the leading producer so that in 1538 there were already seven effective oil mills. Between 1590 and 1681 the number of plants quadruplicated. The oil didn’t provide only for the town needs, but it was demanded and esteemed also out of the region.
Combinations.
The best cooking employment is a raw use with salads, toasted bread, vegetables soup, pulses, roast and stew meat or refined frying.
Last Considerations.
In this oil there is the passion
and the scent of this land.
