Tenuta Zuppini is a small-medium commercial farm that was born in 2008, with an extension of about 6 hectares of olive groves, at a height of 436 meters above sea level, facing the Gemelli Mountains and in front of the immense natural theater of the Apennines, with the dome of Gran Sasso d'Italia, whose summit rises in the southernmost glacier of Europe.
Behind the success of this company stands a young man, Rino Matone, 27-year-old, self-taught, who began studying oils since he was a boy.
Today, the company has become a blueprint for high quality oils in the world, as demonstrated by the numerous awards received at national and international level competitions.
"I WILL NEVER PUT IN A BOTTLE AN OIL WHICH DO NOT HAVE IN ITSELF THE BEST OF MYSELF"
"To achieve these results I have been building a tailor-made mill, capable of extracting perfumes and polyphenols, and to adapt in real time to the characteristics of the cultivar. A state-of-the-art machine.
Years of study, experimentation, are essential for making quality oils. People now think that having an olive grove, harvesting the olives in advance is just enough for doing a good olive oil. Genuine oil is not the quality oil: there is a technique brought to the extreme in the grove and in the transformation of the olives. The others are making a juice of olives, as if they were oranges. My one is a futuristic oil."
A fascinating blend of 7 varieties of olives, all worked separately and assembled into a single oil with a complex and rich aroma that resambles the stem of the artichoke and the grass, with the aim of achieving a balance between the bitterness and spicy of the year.
Colleprofico is the first oil that emerges from the season (October) 100% from straight cultivar olives, picked up early in advance on the right degree of maturation, so that the most sophisticated consumer can find this fragrant and fruity oil all year round on his table, definitely herbaceous with dominant notes of almond, artichoke and light tomato leaf.
Unico is the result of the exclusive processing of olives from the Cultivar Nocellara of Belice. The fruity is intense, the smell enchants for its complexity, the aromas range from green tomato to mint and basil.
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