Our farm is located in the heart of the Sabina region, on an estate that was already used for farming at the times of the ancient Romans.
From the XVII century onwards the Agamennone family devoted themselves to the production of olive oil, transmitting the knowledge from one generation to the next the old traditions necessary to produce an extravirgin olive oil of the highest quality.
All our cultivations are 100% organic, in line with a credo of the utmost love for the land and the nature.
The olive trees
We grow two varieties of olive tree: Leccino and Carboncella.
Carboncella is our distinguishing cultivar, thanks to its unique taste, organoleptic qualities, as well as its rarity and traditional Sabine origin.
Our olive trees are nourished exclusively with self-produced natural fertilisers. The pruning and harvesting are made manually and traditionally to avoid damages to the trees.
The olives are manually picked, selected and pressed within a few hours, carefully controlling their temperature and humidity at all times.
All of our products are the fruit of a strong passion and a constant family team-work. We strive for the utmost quality using natural and organic farming, picking and production methods.
The leading product of our farm is our extravirgin organic olive oil, in its two varieties (Carboncella and Leccino).
Over the years, the production has evolved into other goods, such as ancient wheat, honey, fruit, vegetables and hop, striking a balance between preserving the «gifts» from the past and experimenting with new plantations.
In 2016 we received the honour of being inserted inside the Slow Food® Guide of the Extravirgin Olive Oils for both our organic varieties: Leccino and Carboncella.
Moreover, our Organic Monocultivar Carboncella was awarded the “Slow Oil” prize, being recognised as a “olive oil capable of giving emotions, also in relation to its cultivar of origin and its land of provenience, obtained with agricultural sustainable methods”.