Our Olive oil
The fundamental verb upon which our work is based is "choose."
The tasting, evaluation, and selection processes are fundamental to the production of quality olive oil.
The production of olive oil is a complex and delicate process. Any shortcomings in one stage of the production process will have an immediate impact on the quality and taste of the final product. For these reasons, expertise, rigor, and precision are essential qualities for professionals engaged in this field. Our role is to conduct a thorough examination of the processes undertaken by growers, millers, and intermediaries involved in the production and sale of olive oil. We are positioned at the conclusion of this intricate yet tasty chain, prepared to select the optimal product.
Our vantage point allows us to prioritize our core objective: ensuring quality.
Selecting entails recognizing and rewarding a job well done, and in return, receiving it from those who assess our work as such. This is how our oil was born.
Our varieties
In compliance with our guiding principles and company processes, over the years, we have developed several product lines, each with well-defined characteristics in accordance with international standards.
100% Italian Olive oil
Our objective was to design and produce a very good and healthy olive oil, respecting the "Three rules of olive oil".
- The Italian origin of the olives, since Italy is currently without doubt the country that produces the best oils in the world.
- Low acidity, which indicates that the olives were perfectly healthy at the time of pressing and that the harvest was carried out correctly.
- Cold pressing, which is essential to preserve all the volatile components, polyphenols, tocopherols and others that determine the organoleptic and nutritional quality of the product.
It could be said that in the search for quality we have found good health, because only high-quality oils have a balanced composition of fatty acids which, together with high levels of polyphenols and tocopherols, play an important role in health.
Toscano IGP Extra Virgin Olive Oil
We were the first to obtain the PGI mark as a sign of our attachment to our land: this is why every year we continue to search for the best oils produced in Tuscany.
An initial selection is made by tasting dozens and dozens of samples representative of the production of our region. The final selection is made after all the chemical analyses have been carried out.
However, we can say that an oil with an excellent organoleptic profile is usually also an excellent product from a physical-chemical and nutritional point of view.
Monovarietal Extra Virgin Olive Oils
Monocultivars have their olive variety on the label, and they are destined for haute cuisine.
Fabbri monocultivars were created to preserve and enhance the biodiversity between varieties, which is invaluable to us.
They are also useful for promoting the different cultural and territorial identities of Italian olive growing.
Our European Extra Virgin Olive Oils
An (“frontier”) “ENTRY LEVEL” product, where the truth and strength of an idea are measured every day: the idea of offering our oil not just to a consumer, but to a person who can appreciate its quality.
This is certainly a difficult goal to achieve in a market where many low-priced but poor-quality oils can be found.
We, on the other hand, offer good oil at a reasonable price, affordable to many, without sacrificing quality.
Our European Extra Virgin Olive Oil Three Cultivars
This oil comes from a careful selection of olives:
- Coratina cultivar, Italy: with an intense fruitiness of green olives and a strong and lively flavor.
- Arbequina cultivar, Spain: A fine and delicate fruity olive with notes of almond.
- Koroneiki cultivar, Greece: a fresh and light fruity green olive with hints of herbs.
We have selected these olives so that together, in the right proportion, they give taste and elegance to this olive oil.
It is therefore a journey through the most beautiful and valuable olive-growing regions of the Mediterranean in search of the flavors, colors and aromas of each olive oil, produced in different places along the road of the history of the olive tree.
Our Organic Extra Virgin Olive Oil
Producing organic olive oil is not an easy choice; it is in fact a serious commitment, because only when the olive grove is in perfect health from all points of view can a good harvest and a good product be obtained, avoiding any chemical products.
Keeping olive trees strong and healthy takes time, labor and resources.
With our producers we have worked long and hard in this area and today we produce several organic products. We were the first company to produce a 100% Italian BIO olive oil, from a certified supply chain, with low acidity and cold processed.
The products
Our range is wide and varied, but the principle that links each product is unique: quality in selection.
In addition to the cornerstones of the offer, 100% Italian and European selected olive oils, we offer top of the line olive oils such as Toscano IGP, for which we were the first to obtain certification over 25 years ago, and monovarietals like Mare and Terra, two very different oils created to enhance specific dishes of our Italian cuisine, the best in the world.
Our range also includes organic oils, which are becoming increasingly difficult to find in a quality worthy of the Fabbri brand.