In Ciociaria, there is an old town, Arpino, whose toponym seems to derive from its urban plan that, seen from above, resembles a harp. The town lies on the left side of the Liri river valley and is surrounded by centuries-old woods and olive groves. The olive groves have been the pride of town since immemorial time, allowing the production of a characteristic extra virgin olive oil, the indispensable ingredient for the tasty local cuisine. Today there are many Arpino olive growers who commit themselves for the production of this gastronomic excellence, capable of telling the story of a territory, its traditions and representing a local specificity. Traditional olive groves arise on soils with hilly formation, of calcareous origin, permeable, dry but not arid. The main cultivars are Moraiolo, Leccino and Frantoio, but also Marina and Itrana. Harvesting, taking place between 1st October and the end of January, is done manually with the support of mechanical tools. The technique is certainly expensive, but allows the collection of whole olives and at the right degree of ripeness. After harvesting, olives are taken to local oil mills, washed at room temperature, then pressed with mechanical processes that preserve the original peculiar characteristics of the fruit. Once ready, extra virgin olive oil can be sold in glass bottles, metal or ceramic cans not exceeding 5 litres.
The olive oil has an intense green colour with light golden hues, intense fruitiness reminding of olives, fresh vegetables (freshly cut grass, green tomato and artichoke), aromatic herbs (sage). The taste is slightly bitter and pungent, with average aromatic persistence.