Forcella farm was created in 1924 thanks to Giacinto Forcella who decided to buy some properties and destined them to the cultivation of olive trees. In the 1960s, with his son-in-law Italo, the company began to adopt new methods of cultivation and extraction to enhance the quality of the oil. The 3000 plants located on the hillside overlook the Adriatic Sea in the province of Pescara, enjoying an ideal position and climate. Today, the sons of Italo, Giovanni and Paolo Forcella carry on the company, maintaining traditions and at the same time innovating.
Tasting notes
Leccio del Corno extra virgin olive oil is one of the monocultivar oils produced by Forcella, made by pressing olives from the Leccio del Corno cultivar. The nose is medium fruity with rich vegetable and almond scents. The taste has medium-high spicy notes with an aftertaste of artichoke and almond.
