Story

Abruzzo Olive Heritage: A Family Story.

For over a century, our family has had olive trees in the scenic hills of Abruzzo, Italy. Our story began with Giuseppe and Serafina Tatasciore, who inherited a grove of century-old olive trees in the 1920s. After the World War I, they expanded the grove, planting additional trees that still stand today.

The transformation of olive oil production and appreciation has been remarkable over the past five decades. Modern cold-pressing techniques have revolutionised the industry, leading to precise classifications of extra-virgin, virgin, and standard olive oils. This evolution, combined with a growing appreciation for regional origins, has helped establish Abruzzo as a distinguished olive-growing region.

"THREE GENERATIONS WORK TOGETHER AMONG THE TREES, MAINTAINING A TRADITION THAT HAS DEFINED OUR FAMILY FOR DECADES."

Today, our estate proudly maintains nearly 200 olive trees, each cultivated according to timehonored traditions. We have remained steadfast in our commitment to natural farming methods—our trees have never been exposed to chemicals or pesticides.

Each autumn marks our annual olive harvest, a two to three-week period when our familyvgathers in Abruzzo. Three generations work together among the trees, maintaining avtradition that has defined our family for decades. While the work is demanding, these weeks provide a rare opportunity for all of us to reconnect, share experiences, and pass down the knowledge of olive cultivation to the younger generation.

A 750ml bottle of Cuppino Extra Virgin Olive Oil with a green cap and label, placed on a wooden surface with olive leaves in the background.

Italian Extra Virgin Olive Oil

Our grove showcases four distinguished Italian olive varieties: the prevalent Olivastro, the classic Leccino and Cerasuolo, and last but not least the local Gentile di Chieti.

Our olives in Abruzzo grow organically with only the climate to nurture them.

The harvest and the treatment to make olive oil is through cold-pressed means that don’t alter the taste and nutrition of the olives. Only then can the olive oil be named extra-virgin.

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