The Forcella Farm, specialized in the production of extra virgin olive oil, is located in Città Sant'Angelo, in the province of Pescara, an area historically dedicated to olive growing. In 1924, Giacinto Forcella acquired some land and immediately allocated them to olive growing. In the 60s, thanks to the drive of Giacinto's son-in-law, Italo, the company adopted new methods of cultivation and extraction, putting the quality of the oil in first place.
The over 3000 plants from which the Forcella company extracts the precious "green gold" are located on the hills, facing the Adriatic Sea, thus enjoying an ideal exposure.
In 2008, the acquisition of new olive groves in the vicinity of Loreto Aprutino brought the average annual production to 100 hectoliters, and the cultivated land to 12 hectares.
The Forcella Farm’s cultivars of excellence are Dritta and Intosso, along with Leccino and Frantoio. The varieties of extra virgin olive oil offered include the PDO Aprutino Pescarese Oil, the Monovarietal Intosso Oil, and the Ianete Extra Virgin Olive Oil. Intosso, in particular, is characterized by its enveloping taste, marked by bitter and spicy notes.
Today, Italo Forcella's sons, Giovanni and Paolo, carry on the work with unchanged passion, continuing to pursue the path of excellence by perfectly balancing tradition and technological innovation.
Pruning takes place annually, and the olive harvest is early and is carried out separately for each type of cultivar. Once the olives have been harvested, they are processed within 24 hours using traditional techniques. The use of a continuous cycle plant at low temperature, and storage inside steel containers treated with nitrogen, ensure the production of a high quality oil with unique characteristics.