Trevi, the "Capital" of the Olive Oil production


This small medieval town is famous throughout Italy for its ancient oil tradition. 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 the "black celery", and wonderful olive groves.

Trevi is crossed by the famous "Olive Trail", a path entirely dedicated to the olive trees, 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 quietness and silence, which is why this land 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 the olive oil, so that in an ancient Code of the 9th century, it is said that Sant'Emiliano, bishop of Trevi, was "tied to a young olive tree" and then beheaded. The olive tree has been later identified with a majestic plant in Bovara, a fraction of Trevi, and nicknamed "Olive tree of S. 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 damages.

Distinctive traits of the Extra Virgin Olive Oil of Trevi

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

This millennial olive oil is particularly delicious also because the climate of Trevi is usually very cold during the winter. This type of weather helps not to develop the famous "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 have to be delivered to the mill within 12 hours from the harvest in order to prevent any unwanted damages.

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.