Otricoli’s Green Gold

Already in Roman times, the slopes of southern Umbria and the Sabina region supplied olive oil to Rome, thanks to a thriving agricultural economy based on rural villas, alongside elegant country residences such as those of Pompea Celerina (mother-in-law of Pliny the Younger) and Titus Annius Milo, who chose Ocriculum for the quality of its landscape and its strategic location, evidenced by the Oil Port (link to PDI) on the Tiber River, a vital hub for trade along the Via Flaminia.

Even today, Otricoli’s extra virgin olive oil is the product of ancient knowledge passed down from generation to generation, and of a landscape that combines fertile soil with temperature variations that favor the quality of the fruit.

The main olive varieties cultivated in Otricoli are those historically found in southern Umbria and also recognized under the Umbria PDO production regulations:

• Moraiolo – the dominant variety, providing structure and a well-balanced bitterness;
• Leccino – more delicate, contributing fresh aromas and harmony;
• Frantoio – adding elegance, fruity notes, and a long-lasting finish.

These varieties are harvested selectively, often still by hand or with the aid of mechanical harvesters, and are then taken to the mill within a few hours, where cold extraction preserves their organoleptic characteristics.

The olive oil produced in Otricoli falls under the Umbria PDO designation, specifically the Colli Amerini sub-zone, the southernmost and one of the smallest of the five areas that make up the regional PDO.

Several agricultural enterprises in the Otricoli area cultivate olive trees and produce high-quality extra virgin olive oil. Although there are currently no active olive mills within the municipality, local producers rely on well-established mills in neighboring towns. Deeply rooted in tradition while embracing innovation, these facilities use cold extraction methods to produce olive oil that is fragrant, nutritious, and authentic.