Frantoio Romano

Care, love and competence: these are the qualities that allow Alberto Romano to obtain an excellent extra virgin olive oil, expression of the territory of Ponte, a small town in the province of Benevento where the family oil mill is located.

The link between the Romano family and the world of olive oil is very strong and ancient: the first oil mill dates back to the mid-nineteenth century. The knowledge of olive trees and the secrets that make it possible to obtain an extraordinary oil, have been handed down from father to son ever since. Today, Alberto represents the fourth generation of oil producers, and continues the family tradition by adding a modern touch. Modernity that is expressed above all in the olive processing phase, with a continuous search for innovative solutions to improve the product and the processes, whilst maintaining the quality unaltered.

The olive trees from which the Romano oil is made, are cultivated on various estates in the Sannio Beneventano area, at a hilly altitude between 250 and 550 meters above sea level. Alberto organizes the harvest in October, when the first fruits start to ripen, The olive trees laden with fruit are stripped partly by hand, partly using mechanical shakers and harvesters. The different varieties grown by the Romano family do not all ripen at the same time. For this reason, the harvesting calendar lasts several weeks and, following the natural ripening rhythm of the plants, continues until mid-December. Oil is extracted on the same day of collection in the family plant, with a continuous cycle extraction system.

The extra virgin olive oil that Alberto is most proud of is the one produced from the Ortice olive variety. This is an indigenous and not very widespread cultivar, from which a refined and elegant oil is extracted, the best business card of the Frantoio Romano.