Azienda Agricola Silvi Sabina Sapori

COMPANY HISTORY
Excellence in olive growing over three generations.
Silvi Sabina Sapori is a family farm specialising in the production of high quality extra virgin olive oils. Established in the early twentieth century by Pietro Silvi, the business is managed with skill and dedication by the Silvi family, specialists in high quality farming over the course of three generations. The farmland extends for 15 hectares, planted with 1500 old and new olive trees. Currently, the business is managed by Domenico Silvi, who steered the difficult path towards extra high quality, making Silvi Sabina Sapori one of the top Italian oil producers and a benchmark for the Lazio olive-growing sector. The company is strongly committed to the promotion and enhancement of the territory, and is a founding member of the Olive Oil Route and an advocate of local products and the Sabina PDO Consortium.

TYPE OF COMPANY
Supreme quality, respect for the environment and for consumer health.
Only a high level of professional expertise, accumulated over half a century, is capable of combining tradition and innovation. These elements were basic to achieving our three main aims in business: Excellent quality, respect for the environment, and consumer health. We adhere with total consistency to the most stringent quality criteria at every stage of production, enabling us to guarantee an outstanding product. The olives are always harvested by hand, separating the fruits per individual cultivar. The different varieties (Carboncella, Salviana, Frantoio and Leccino) are picked separately, and only when each has reached the correct degree of ripeness. The fruit are pressed within five hours of picking, so maintaining intact all their aromatic properties. The olives are cold pressed in a continuous cycle mill, operating at a controlled temperature below 27°C. To ensure all the organoleptic characteristics are preserved, the oil is kept at a temperature of 14°/16° in stainless steel vats with a covering of nitrogen. In this way, the characteristics of the product are never affected by light, air or changes in temperature. The oil is only packaged on receipt of the purchase order, and is then decanted into steel cans or bottles made of dark mirrored glass, to ensure further protection from light and air and better conservation in the home.

THE TERRITORY
Sabina
“The Romans knew wealth for the first time when they conquered Sabina.” Fabius Pictor (3rd century B.C.)
First there are the gentle hills, dotted with vineyards and olive groves; then higher, more rugged peaks appear, blanketed with oak woods. Small medieval villages, castles and ancient monasteries can be found throughout the area. The Sabina region, zone of production for Silvi Sabina Sapori, is an ancient land between the provinces of Rome and Rieti, whose history is directly connected with the founding of Rome. Conquered by the Romans in 290 BC, Sabina soon became an important source of food for the Roman market. It was the Romans themselves who gave a huge boost to olive cultivation, and by the 1st century AD this had already become the most important economic activity in the entire area. After the Barbarian invasions, from early mediaeval times onward, olive-growing again became the prime form of agricultural production in the region. This was thanks to the work of the Benedictine monks of Farfa, who resumed this activity with great enthusiasm, spreading it throughout their area of influence. This passion for olive-growing has continued over the years, and remains unchanged to this day.