Our oil

Olive oil is made from olives

Every extra virgin olive oil is born first and foremost from the quality of the raw material.

For this reason, the work of Frantoio Paolocci begins with the selection of olives, knowledge of the varieties, and the choice of the most suitable batches for the different production lines.

Origin, cultivar, ripening, and condition of the olives contribute to defining the character of the oil. Technology then allows the raw material to be guided through a precise, controlled process that respects its characteristics.

There is not just one way to express extra virgin olive oil. There are different profiles, territories, and varieties, each with its own identity.

From olives to bottle

The entire production is cold extracted without added water, through a process designed to preserve the oil's qualitative and sensory characteristics.

After extraction, the oil is:

  • filtered;

  • stored under controlled conditions;

  • identified by batch and olive oil campaign;

  • bottled directly at the oil mill.

All batches are classified based on a tasting performed by a Master Blender directly at the oil mill. Following every stage of processing allows us to maintain control over the product, from the selection of raw materials to the bottle.

Our extra virgin olive oil lines

Classico: balance and personality

The Classico line represents the most versatile expression of Frantoio Paolocci Italian extra virgin olive oil.

It is born from the combination of different oils selected to create a recognizable balance between aroma, taste, and persistence.

The line is offered in two different profiles.

Classico Carattere

Classico Carattere expresses the more decisive side of the selection.

It has an intense and persistent taste, with fruity notes, vegetal hints, and well-recognizable bitterness and pungency.

It is an oil with a defined personality, designed for those who seek an extra virgin olive oil capable of clearly maintaining its character.

Classico Armonia

Classico Armonia, on the other hand, expresses a softer, more balanced, and versatile profile.

The taste discreetly complements the ingredients, allowing their characteristics and nuances to remain recognizable.

Two different expressions, united by the same attention to olive selection and processing quality.

Biologico: integrity and control

The Biologico line is obtained from olives sourced from certified producers following the principles of organic farming.

The olives are kept separate and processed through a controlled system that ensures traceability, correct product identification, and compliance with regulations.

The labels in this line bear the control body code IT BIO 009 and the indication Agricoltura Italia (Agriculture Italy).

The Biologico line is also available in two profiles.

Biologico Carattere

An Italian organic extra virgin olive oil with an intense, complex, and structured taste.

It represents the most assertive expression of the Paolocci organic selection.

Biologico Armonia

An organic selection with a softer, more balanced, and elegant profile.

An oil where organic certification meets a pleasant sensory harmony.

DOP Tuscia: the volcanic roots of the territory

The DOP Tuscia extra virgin olive oil represents the most direct link between oil and the province of Viterbo.

The Protected Designation of Origin guarantees that the production and processing of olives take place within the area delimited by the regulations. Vetralla is among the municipalities included in the DOP Tuscia area.

The territory is characterized by predominantly volcanic soils, hilly reliefs, and particular climatic conditions that have favored olive cultivation over the centuries.

What the DOP Tuscia regulations stipulate

The oil must be obtained from at least 90% of the following varieties:

  • Frantoio;

  • Caninese;

  • Leccino.

The varieties may be present alone or in combination. Other cultivars may contribute up to a maximum of 10%.

The olives must be harvested directly from the tree and transported to the oil mill immediately after harvesting, and in any case within one day. They must then be processed within 24 hours of delivery.

The regulations also require compliance with various process parameters, particularly regarding the temperature and duration of the individual extraction phases.

Characteristics of DOP Tuscia oil

The regulations describe an oil with:

  • emerald green color with golden reflections;

  • fruity aroma reminiscent of healthy, fresh olives;

  • medium fruity taste;

  • balanced bitter and pungent aftertaste.

The maximum acidity allowed is 0.5 g of oleic acid per 100 g of oil, while the peroxide value cannot exceed 12 mEq O₂/kg.

DOP Tuscia is therefore not just a geographical indication, but a system that combines origin, cultivar, production method, traceability, and quality.

Olio di Roma IGP: the olive oil identity of Lazio

Olio di Roma IGP tells the rich and varied story of Lazio's olive-growing tradition.

The area recognized by the regulations includes the entire province of Viterbo and the territories identified in the provinces of Rome, Rieti, Frosinone, and Latina.

The Protected Geographical Indication guarantees traceability and compliance with the rules established for cultivation, harvesting, extraction, and packaging.

The cultivars of Olio di Roma IGP

At least 80% of the oil must be obtained, individually or in combination, from the following varieties:

  • Itrana;

  • Carboncella;

  • Moraiolo;

  • Caninese;

  • Salviana;

  • Rosciola;

  • Marina;

  • Sirole;

  • Maurino;

  • Pendolino;

  • Frantoio;

  • Leccino.

Other varieties permitted by the national register may contribute up to a maximum of 20%.

Harvesting and processing

The regulations stipulate that:

  • olives must be harvested directly from the plant;

  • harvesting must take place by December 31st;

  • olives must be transported in rigid and aerated containers;

  • processing must take place as quickly as possible and in any case within 48 hours of harvesting;

  • only mechanical and physical processes must be used;

  • press extraction systems must not be used;

  • the maximum oil yield from olives must not exceed 20%;

  • the oil must be stored in suitable containers, preferably stainless steel;

  • before packaging, it must undergo decantation, filtration, or other physical processes.

Characteristics of Olio di Roma IGP

The color can vary from green to golden yellow, with a natural evolution over time.

On the nose, it presents a distinct olive fruitiness, which may be accompanied by notes of:

  • tomato;

  • artichoke;

  • almond;

  • grass.

On the palate, vegetal notes emerge, accompanied by bitterness and pungency of varying intensity.

The oil must be marketed in sealed containers with a capacity not exceeding 5 liters, and the label must indicate the year of olive production.

Olio di Roma IGP is therefore the expression of a broad and diverse territory, united by a long olive-growing history and precise production rules.

Monocultivar: the identity of a single variety

A monocultivar oil is obtained using only one variety of olives.

This allows for enhancing the identity of the cultivar and more clearly recognizing its specific characteristics.

Every year, Frantoio Paolocci selects the best qualities and varieties of olives from the Italian territory to produce its Monocultivar line.

The selection can therefore vary from one olive oil campaign to another, depending on the quality of the olives, the seasonal trend, and the characteristics of the individual batches.

Alongside Caninese, a variety deeply linked to Tuscia Viterbese, cultivars from other Italian olive-growing areas are selected, chosen to offer extra virgin olive oils with different identities.

Each Monocultivar tells a story of a variety, a territory, and a vintage.

One olive. A precise identity.

Condiments: the versatility of extra virgin olive oil

The Frantoio Paolocci range also includes condiments that can be obtained from the simultaneous pressing of olives with natural Italian ingredients or by infusion.

This is not simply the addition of an aroma to the finished product: olives and ingredients are processed together from the very beginning.

Every oil has its character

Classico, Biologico, DOP Tuscia, Olio di Roma IGP, and Monocultivar represent different ways of interpreting Italian extra virgin olive oil.

Varieties, origin, certifications, and sensory profile change. Attention to raw materials, control of processing, and packaging directly in our oil mill remain constant.

Knowing the differences means being able to choose with greater awareness.

Discover all the oils from Frantoio Paolocci.

Frantoio Paolocci. A new tradition for oil.