The fruit for our olive oil ripens on 85-year-old
trees under the radiant Adriatic sun in Italy’s
Abruzzo region, adjacent to historic castles,
beautiful beaches, and lush vineyards. Each
November, the olives are hand-harvested by
farmers who have cultivated these trees for
generations. Hours later, they’re cold-pressed
using traditional stone-milling “brucatura
manuale” methods to preserve the flavor’s
integrity, and bottled within a week. The result
is a vibrant green elixir that embodies
Abruzzo’s renowned terroir.
Altrosero olive oil has a fresh, herbaceous
aroma and bittersweet finish with hints of
green apple and almond, balanced peppery
spiciness, and a buttery, velvety texture. Our
three flavors—lemon,
red garlic, and
Gentile Di
Chieti—are perfect
for dipping fresh
bread, making
vinaigrettes, and
drizzling over
bruschetta, roasted
vegetables, pasta,
and simple grilled
proteins like chicken
and fish.