Frantoio Gregori, Le Marche

Based in the foothills of the Monti Sibillini as they stretch down towards the Adriatic, in the region of Le Marche, the Gregori family farms three distinctive groves totalling 2,500 trees. The land has been in their family since the ‘50s, farmed in a traditional way by the Nonni including a broad selection of crops, largely for subsistence purposes. The land was passed to two brothers, Stefano and Luca in 2009 who have worked hard to convert the land in to a beautiful, certified organic Olive farm. The brothers dedicate all their time to this small operation and their attention to detail really comes through in the oils.

Le Marche is still relatively undiscovered in terms of tourism despite its beautiful mountains full of breath-taking wild flowers and blissful coastline where local seafood recipes come into their own. As a region it thrives on agriculture in particular grapes, cereals, olives and vegetables and life here continues in a relatively simple way, as it has done for generations. The area has suffered hugely from natural disasters in recent years, particularly with the tragic earthquakes in 2016 and it is a testament to the character of the local people that they have rebuilt their existences with such grace.

The Gregori brothers are truly committed to making great Extra Virgin Olive Oil from their land. Luca, who is in his late 20s trained as an Agronomist and cares for the land and the trees. His studies gave him access to the very latest information on organic land management and he is experimenting with different anti-insect methods (specifically targeting the notorious olive fly). His older brother Stefano is head of the family and looks after the business with great attention. He seeks to bring his region to a higher gastronomic plain, collaborating with acclaimed chefs and ensuring their olives and oils are the very best each year.

olivegregori.it

This southern stretch of Le Marche is particularly revered for the Ascolana cultivar, which is the vital receptacle of the Olive Ascolana, an olive stuffed with finely seasoned meat, then covered in breadcrumbs and deep fried, if you haven’t ever tried one, you really ought to.

The Ascolana is exceptionally thin skinned and prone to bruising, which makes it extremely difficult to harvest and as such delicate handling is essential, this is incredibly manual work.

The Gregori brothers also grow the indigenous Rosciola and Lea cultivars as well as a few other central Italian favourites that make up their ‘blend’. Their oils are high in polyphenols and distinctive and we are delighted to bring them to your table.