Il Conventino di Monteciccardo

The Conventino di Monteciccardo is a perfect synthesis of past and future. The history of the territory combines with the Marcantoni family's desire to innovate, resulting in unforgettable extra virgin olive oils.

Egidio and his family, under the careful supervision of grandfather Ilario, grow vines and olive trees on the Monteciccardo estate in the province of Pesaro and Urbino. The family estate covers about 60 hectares, 20 of which are home to 7600 olive trees. Seven cultivars have been chosen by Egidio to produce his oil and are grown on hilly land rich in clay and tuff rock, at an altitude of about 350 meters above sea level.

The principles that guide Conventino's activities are, on the one hand, respect for the natural rhythms of the land and, on the other hand, a continuous search for new and more modern processing systems. Thanks to intuition, experimentation and careful work, Egidio and his family have designed and built the decanter that is used today in their oil mill. This special decanter gave birth to their equally particular extra virgin olive oil.

The olives are harvested by mechanical means and processed within 24 hours. What makes Egidio's oil so special is the particular extraction process. First, olives are pressed in the modern continuous cycle plant. After milling, the oil is not separated by centrifugal action, but is extracted by passing through the internally designed decanter, and then filtered before the bottling stage. To maintain the oil’s characteristics, during the production process, the temperature is kept constantly at 24 degrees, and the amount of oxygen in the tank is monitored continuously.

The Marcantoni family produces various extra virgin olive oil blends and monovarietals, and flavored dressings created by mixing extra virgin olive oil with basil, oranges and fresh lemons.