Leccino, Canino and Frantoio.
These three are the most common cultivars that can be found in local olive groves, they are characteristic of the region. The oil produced from these types of trees is then dosed and wisely mixed, producing an extra virgin olive oil which is also a rich anti-oxidant full of polyphenols. The taste is balanced between spicy and bitter.
The Canino is the most representative cultivar of Northern Lazio since it is an autochthonous plant that has always been in the area. The oil has a fruity green appearance, with grassy tones and similarities to almonds and artichokes. When tasted it gives off a spicy and bitter feel that balance each other out, with a pleasant aftertaste of artichoke. It has nutraceutic value with a middle-high number of polyphenols.