Traditional Olive Farming

Passion, Nature, Tradition

On 4 hectares, we have planted approximately 1,000 plants of local varieties threatened by genetic erosion, which complement the existing 200 year-old plants at Mondomini.

The plants are arranged at regular intervals in a grid with square meshes measuring 6 x 6 meters (the 6 x 6 so-called planting layout) with a polyconic vase training shape.

The main cultivars that we choose in this agronomic practice are:

Piantone di Falerone

Marchigiana cultivar, widespread in a limited area between the municipalities of Falerone and Montegiorgio, and in inland areas of the province of Macerata. Optimal harvesting period is around mid-November. It is a variety of medium productivity and tends to alternate bearing. The oil obtained is green with a tendency towards yellow, with a relatively high polyphenol content. It has a good fruity taste, herbaceous in nature, highlighting hints of tomato, artichoke, and apple, with a pungent and bitter aftertaste.

Piantone di Mogliano

Marchigiana cultivar, is mainly spread in the province of Macerata, with a greater concentration in the municipalities of Mogliano, Macerata, and neighboring areas, extending to the inland areas of the province. It is a cultivar with high and consistent productivity, yielding a medium-light fruity oil, generally sweet, with a golden yellow color, a good oleic acid content, and a high unsaturated-to-saturated ratio.


Cultivar of Marche origin, mainly spread in the province of Ascoli Piceno. It is a tree of limited vigor with an erect habit and a not very voluminous canopy. Carboncella yields an oil with a good harmonious fruity taste, bitter and pungent, with an intense green color, and a good content of polyphenols and chlorophyll.


It is a cultivar from Marche, mainly found in the Fermo area, but also along the coastal zone up to the provinces of Macerata and Ancona. It has very small drupes, is resistant to winds, including salt-laden winds, and, thanks to its particularly thick skin, is less vulnerable to the olive fly. The oil is fruity with hints of almond, moderate intensity of bitterness and pungency, with a good content of polyphenols and chlorophyll, low content of oleic acid, and a low unsaturated to saturated ratio.