Hidden among the hilly slopes of Abruzzo, the Dritta cultivar stands out as a precious gem in the context of typically regional olive growing. With its unique characteristics and its deep connection to the local land and culture, this variety of olive tree has become a symbol of pride and tradition for the inhabitants of Abruzzo.

In fact, in Abruzzo there are around thirty varieties of oil olives which, in recent decades, have been recovered and valorised through targeted actions by producers and local authorities. Among the local cultivars, Dritta is one of the oldest and with an interesting oil yield.

Between the Adriatic and Gran Sasso

Where does the “Dritta” develop? We are in the Abruzzo hinterland, between the provinces of Pescara and L'Aquila, where the olives of this variety have been brought back into fashion and are cultivated intensively every year.

This variety is characterized by constant productivity and good oil yield. What characterizes Dritta is its particularly rapid fruiting, the presence of large fruits and the early ripening of the latter. The low resistance to detachment makes mechanical harvesting and the establishment of numerous olive groves possible.

The characteristics of the Straight

Dritta is a cultivar that can enjoy excellent fruiting and excellent production consistency which very often also results in a greater oil yield compared to other types.

The name is traced back to two distinct theories: the first refers to the conformation of the plant which presents an assurgent appearance, which tends to go "straight" towards the sky. The second, however, traces the name back to a concept of reliability, profitable capacity; cultivar that aims to be a "tip", a certainty of harvest and income.

On an organoleptic level, Dritta extra virgin olive oil is a medium fruity golden yellow with greenish reflections. The nose reveals vegetal hints of artichoke, while the taste is soft and rounded with vegetal hints. The bitterness and spiciness are in balance; It stands out for its delicacy and contained spicy and bitter notes. Its aftertaste is also decidedly pleasant, in which hints of green almond, wild herbs and artichoke emerge.

Now recognized as an extra virgin olive oil of excellence internationally, Dritta is perfect as a condiment for vegetable dishes or bruschetta. Legume soups and veloutés, as well as grilled meat dishes, also benefit from its organoleptic characteristics.