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The Production

Osco olive oil is produced according to the best practices and the most stringent Sabina DOP Production Guidelines. From the treating of the olive trees to the bottling of the final product, the process is closely followed by agronomists and olive oil experts. The wholesomeness and excellent quality of the product are guaranteed by the DOP seal granted by the Rome Chamber of Commerce.

Osco is made from a balanced mix of the following varieties of olives typical of the Sabina region: Carboncella, Leccino, Raia, Pendolino, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago, and Rosciola.

The olives come from the olive trees that surround Villa La Tartaruga Sabina, some of which are hundreds of years old, and from other Sabina olive growers carefully selected by the Micheletta family among the members of the Consorzio Sabina DOP, the official association of Sabina-DOP certified growers, bottlers, and mills.

The harvest is generally an early harvest, taking place in October and November. When the olives are about to ripen, they are picked manually or with the help of simple mechanical tools.

Within 24 hours from when they are picked, the olives are pressed at a local Sabina-DOP certified mill, which guarantees the best milling standards in the market.

Before being bottled, the olive oil is stored in stainless steel containers equipped with a nitrogen-based system (to prevent oxygen from entering in contact with the oil) and constantly kept at a temperature between 10 and 14 degrees Celsius (50-57.2 Fahrenheit).

Osco Olive Oil The Production Sabina DOP