Agostini Olive Oil - 100% made in Le Marche, Italy

AppassionataFoodItalian CookingItalian RecipesItaly

27 Oct

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The history of Agostini olive oil is a story of passion, tradition and excellence. A story that began in 1945, a business handed down from father to son, today, in its third generation. The Agostini company has created a unique olive oil, ensuring the highest quality and an unforgettable taste.

The Agostini Olive Mill has been nominated as one of the 200 best olive oil mills in the world, by the prestigious food sector magazine Der Feinschmecker. They are multiple gold medal winner in Italian and international competitions.

The company is located in Petritoli, in the Marche Region of Italy. Nestled between the Sibillini Mountains and the Adriatic Sea, where the air is pure and fresh, and the climate is ideal for olive trees.

In Le Marche the culinary heritage of oil dates back from the ancient Romans. In 1945 Alfredo Agostini started to produce olive oil in a small olive mill. Now, his son Gaetano Agostini is managing the company with his sons Marco and Elia, and his brother Maurizio.

Gaetano Agostini has been able to reproduce the same traditional process to make an extra virgin olive oil.

He personally selects only the finest quality olives. He carefully oversees each single step of the production, to obtain and guarantee a product with authentic quality and taste.

At the Agostini Mill the harvest is done by hand and the pressing takes place within 6-12 hours. First the cold press to allow the final oil a larger amount of natural antioxidants, polyphenols, vitamins and carotene, important for healthy living.

The passion and the commitment from the Agostini family has resulted in them winning several prestigious awards.

Over the years, their growing dedication to olive oil has made them continue in the direction of key guiding principles: Quality, Sustainability and Innovation with an absolute respect for the Land.

Agostini has embarked upon an Enterprise Project, focusing on sustainability and biodiversity. They believe that the land and its welfare will become the primary interest of our society in the future. An Enterprise based on dignity, of the people and of the land.

They began to implement this idea by starting the production of Organic Extra Virgin Olive Oil. Its application for certification was made 17 years ago, and was promptly acknowledged in 2002 after three years of assessment.

Their main concern was to pursue the ultimate aim and minimize the environmental impact.

In 2010 they decided to abandon the old energy supply systems and focus on Renewable Energy, investing in a solar energy panel system placed on the roof of the olive mill. They chose to use renewable energy without needlessly occupying green space

This also allowed them to become completely energy-independent, while reducing close to zero c

arbon dioxide (CO2) emissions resulting from the use of the traditional energy supply systems.

They also looked at the issue around disposal of the waste products. In 2012 they decided to make a

step further in theminimization of the environmental impact. They installed a machine to extract the "Olive pit granules" from the processing waste. A 100% natural and ecological biomass fuel. In this way they are now able to recover an important and optimal natural source of energy which is usually thrown away.

Here’s our favourite variety from the Agostini Oil Mill, a gold medal winner in both Italy and New York!