Olive oil is essentially liquid fat derived from olives which were traditionally grown only in the Mediterranean. With a simple extraction procedure and hence wide manufacturing, olive oil is used in almost every household today for multiple purposes which include its use in cooking, cosmetics, beauty regimes, pharmaceuticals, and whatnot. With a currently wide-based consumer market, there has been a debate about the origins of the commodity with early production being credited to Ancient Egypt and Greece. However, the most notable of these origins stands within Italy which gave birth to Olio dei Papi.
How did Olio dei Papi originate?
The oil of the Popes, or Olio dei Papi, comes from the province of Frosinone and Pontine Hills in Italy. As part of its agrarian reforms in 1778, the region of Italy saw growth in olive production and oil extraction as redirected as part of the region’s papal reforms. The edicts were issued by the Pope personally to the Church and were known as motu proprio. A series of motu proprio led to the growth of olive production as we now know it in the region of Italy.
As a part of these reforms, the Pope announced prizes for olive tree plantations and abolished the act that forced farmers to sell their agricultural stock – including olive oil – to the public stock at low prices which didn’t even cover their cost of production.
While the Pope eased matters for farmers, on the other hand, he established strict penalties forbidding illegal trade outside the Papal State and specifically so for owners of uncultivated land, which created an even bigger incentive for everyone to participate in the growing agrarian economy.
The efforts of Pope Pius VI and VII caused almost 200,00 olive trees to be planted in the region, and for olive oil to be produced at a mass level as we know it today.
The brand and intrinsic value of Olio dei Papi
The notable motu proprio of 1778 and 1801 were fuelled due to the region’s olive oil being a personal favorite of the line of Popes and the Church. The oil produced in the pertaining regions of Italy has been consumed by popes for centuries which gave birth to Olio dei Papi as a curator and producer of one of the world’s finest qualities of olive oil in terms of both taste and production efficiencies.
Living up to its great history, the Olio dei Papi stands tall in both its taste and its intrinsic qualities as a top-notch quality extra virgin olive oil. The bottled oil is directly obtained from mechanical processes through olives exclusive to the regions of Frosinone and Pontine Hills in Italy. The olives are carefully selected and hand-pressed before their harvesting, and a strict production schedule guarantees the particular and distinct characteristics that set this brand apart.
The brand also believes in maintaining full traceability for all its products, and Olio dei Papi is thoroughly traceable. Customers can identify the origin, production area, and even the name of the mill where their bottle was produced. In addition to that, they can also identify the producer and olive grove of their respective bottle by simply adding its lot number on Olio dei Papi’s website.
The glorious history associated with Olio dei Papi has given birth to fair trade practices and agreements with the cooperative of local producers under which the parties agree upon a fair system of remuneration to support and help grow local producers to further strengthen the area’s economy and supply chain practices. These agreements are also supported by modern production technologies and compliance with all international standards of food safety to attain only the best product possible for those who rejoice in the taste of Olio dei Papi.
The love between the brand and its history is evident in the fact that Olio dei Papi is an official supplier of olive oil for the Vatican city, and the range of its products can be visited at https://oliodeipapi.it/en/.