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Trevi, the

Trevi, the "Capital" of Olive Oil production

This small medieval town is famous throughout Italy for its ancient tradition of cultivating olives for oil. Approaching from Foligno towards Terni, we find ourselves pleasantly surrounded by a very picturesque natural setting, made of vineyards, whose grapes are used for the production of the famous Trebbiano wine, vegetable gardens, which are known for the production of Trevi's black celery, and wonderful olive groves.

Trevi is crossed by the famous "Olive Trail", a path entirely dedicated to olive groves, which links the two towns of Spoleto and Assisi, reaching an altitude of 500-600 meters. Those who walk through this path can admire the beautiful views of Trevi and its unique colors, completely surrounded by peace and silence, which is why this area is also called the "land of meditation".

 

Along this route, you can still notice old houses, dating back to the 16th century, where the olive growers used to stay during the harvesting periods.

The history of Trevi has always revolved around the production of olive oil, so that in an ancient codex of the 9th century, it is said that centuries earlier, Sant'Emiliano, bishop of Trevi, was "tied to a young olive tree" and then beheaded. The olive tree was later identified with a majestic specimen in Bovara, just outside of Trevi, and nicknamed the "Olive tree of Sant'Emiliano". It was recently registered as a protected tree because it is probably the oldest one in Umbria. It has also been fenced to allow tourists to visit it while protecting it from any damage.

Distinctive traits of the Extra Virgin Olive Oil of Trevi

The Olive Oil of Trevi is appreciated worldwide for its quality: 80% of the olives grown are of the "Moraiolo" variety, another 15% are "Frantoio", and the remaining 5% comes from "Leccino" trees and/or other varieties.

This area's olive oil is particularly delicious because the climate of Trevi is usually very cold during the winter. This type of weather helps keep away the "olive fly" which is considered a serious pest in other parts of Italy.

Harvest and extraction

The olive harvest is done manually. Once picked, the olives must be delivered to the mill within 12 hours from the harvest in order to prevent any unwanted damage.

The best time to harvest is between the months of October and December, which is when the olives change color and become red/violet. Thanks to the "cold extraction" process, this olive oil is very intense and has a delightfully fruity taste. 

The celebration of the new olive oil

Every year the Agricultural Society "Trevi Il Frantoio", which is an association of around 59 growers, organizes the "Olive Oil Festival", an event entirely dedicated to the oil of Trevi and its beneficial properties. In addition to a variety of tastings, the participants also have the chance to learn how to recognize a high-quality Extra Virgin Olive oil.  

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