The olive tree in the Lazio region identifies with the meaning of territory itself and embodies a fundamental part both in rural and in urban landscapes: the growing of this tree has spread, in fact, almost everywhere in this region.

The local olive germplasm is mainly constituted by vigorous and little hardy cultivar: Acnino, Itrana, Olivone, Raja Sabina, Carboncella and Rosciola. The olive-growing in Lazio is currently concentrated in the fertile and easy to grow lands in the low hills or plain in the province of Rieti and Rome, where they produce an high quality extra virgin olive oil. The recognized PDOs are here three.

In this region, even though in another province, you will find Bertarello farm, with 30 hectares of land divided into chestnut wood, pasture, raspberries and olive groves: located about 500 meters above sea level in the beautiful hills around Viterbo among woods and ancient trees, what you can immediately see is a watchtower from the end of the eighteenth century, that served as a granary first, and later became the residence of the owner Beatrice Peruzzi.

The oldest and most widespread cultivar in the area is Caninese, a name not particularly picturesque, from which it is extracted an oil of excellence, with unique organoleptic characteristics: it has a very low level of acidity and minimum peroxides, has an intense, fruity and herbaceous aroma and an unmistakable bitter spicy note, due to a high concentration of polyphenols that, besides enriching the taste, have considerable antioxidant properties.

As you can easily imagine, in the farm there are also other cultivars such as Moraiolo, which yields on an average fruity oil of high quality; the Leccino, from which it is extracted a golden yellow oil with green hues, with a fresh taste, little fruity, slightly bitter and spicy, with notes of aromatic herbs such as basil, mint and chicory as well as artichoke and almond.