Olive Grove & Oil


Collelago is surrounded by 6 hectares of organic olive grove where biodiversity is the predominant feature. There are about 1200 olive trees divided into 12 typical varieties of the Marches that give rise to an excellent Organic Extra Virgin Olive Oil.

In the months of rest of the olive trees, the land is left to a spontaneous grassing. The vegetative phase is resumed by chopping to prevent weeds from draining the water and nutritional resources of the olive trees. Fertilization takes place exclusively with organic products. Pruning is carried out by expert hands that remove excess branches and shape the plant, so as to create in the olive tree the ideal conditions to produce beautiful and healthy olives. Harvesting takes place when the colour of the surface of the olives begins to pass from green to violaceous, to guarantee the right point of inoculation, a high content of polyphenols and marked organoleptic properties. At the end of the day of harvest, in less than 12 hours the olives are already in the mill. Weighing, washing, pressing and kneading the pasta in water and in the absence of air, at a temperature never higher than 27 º ºare the stages during the production process. The oil thus produced is stored  in stainless steel barrels , protected from light and temperature controlled between 14° and 18°degrees. It is then bottled without oxygen and with added nitrogen and labeled in carefully studied formats and packaging (small bottles, dark coloured glass, antisophysistication cap) to ensure proper storage of the oil up to your table.

brief historical notes on oil from the Marche region

References to “di Marca” or “de Marchia” oil predate the Signorie period: in 1228 the Marche ships that landed on the bank of the Po in Ferrara had to pay a toll, “il ripatico”, consisting of 25lbs of oil which was given a higher value than that of other regions. This is confirmed by the Capitulars of the Arte dei “Ternieri” of Venice, written in 1263, in which it is stated that “de Marchia” oil had to be separated from other similar products to resell it at a higher price by virtue of its colour and taste. In 1347 Florentine wool makers imported over 2500 barrels of olive oil from the Marche. This export to the other regions continued until the middle of 1600. Finally, in February 1828, the great Marchigian poet Giacomo Leopardi sent a letter to his father telling him about how the “olio della Marca” was famous even outside the region.

How to recognize a quality extra virgin olive oil

The quality Extra Virgin Olive oil must be characterized by three main attributes: Fruity is that set of olfactory sensations that recall the olive, that is the fruit from which the oil comes, fresh and healthy fruits, green or ripe ones.  Bitter is the characteristic taste of the oil obtained from green olives or just ripe , rich in phenolic compounds.  Spicy is that pungent sensation due to the content of polyphenols that can be felt particularly in the throat.

Bitter and spicy are qualities of olive oil and not defects; they derive from the presence of precious substances– antioxidants– which protect the oil from oxidation as well as the cells of the human organism, inducing a number of beneficial effects on health.

a friend to our health

A precious and golden elixir of good life! 
From the child to the elderly, at all ages the nutritional properties of extra virgin olive oil are a powerful ally to keep fit and healthy.
Olive oil, in fact, contains antioxidants such as phenolic compounds, carotenoids and squalene, as well as having a good balance between vitamin E and linoleic acid; it is also poor in saturated fats and rich in monounsaturated fats.  A perfect balance of components and nutrients useful to keep healthy and heal our body… but not only! Since ancient times, in fact, extra virgin olive oil is considered the best for its cosmetic benefits among all vegetable oils.

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