The olive oil culture of the Mediterranean has one of its most important Italian areas right in Abruzzo. For centuries this crop hallmarked the landscape of entire territories from the mountains down to the sea. An ancient past, recently further confirmed by the recovery of a huge olive tree in the gardens of the abbey of San Giovanni in Venere, Fossacesia, in the Province of Chieti, which famous research institutes have dated as being over 1,700 years old.

Abruzzo oil has a pleasant flavour, low acidity, is rich in polyphenols that give the product good shelf life and ensure important substances are present for diet and health. Notwithstanding diversity of type and area, the oils are fruity and fragrant, with a balanced flavour that promotes their use in cooking of all types but which makes the, firm favourites for raw use, directly at the table.