Golden yellow, when mature, green when newly pressed. Fresh. Fruity, newly produced olive oil with a well-balanced, strongly aromatic, slightly bitter taste and a touch of spices: this is what characterises Sabina DOP Extra Virgin Olive Oil. Obtained from the ancient olive varieties of Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana e Rosciola. The Sabine hills possess a unique charm that shifts through the seasons. The olive trees, which are found everywhere up to altitudes of 4-500 metres, shape the scenery. The cold weather is accompanied by the strong aroma the millstones produce, enveloping medieval villages and oil mills. In most towns the inhabitants still use traditional methods such as first cold pressing, which involves crushing olives with large granite wheels to then be pressed in order to extract the oil, ready to pour on home-made bread used for bruschette. Each farmer is proud of his olive grove, ever singing praise of the quality of his oil. Indeed, many ancient manuscripts document the traditional olive farming process in Sabina, including the historical Strabone (63a.C.-21.21d.C.) and Marco Terenzio Varrone (116-27 a.C.). They also provide information regarding tools and epigraphs such as the flask of Poggio Sommavilla (7th century b.c). Today this renowned oil is officially known as Sabina DOP, controlled by the Sabina Dop producers consortium (with headquarters in Passo Corese-Fara Sabina on via Servilia – www.sabinadop.it), which certifies the proper usage of the trademark.