Tradition & Innovation
The tradition of the Lupi family in the agricultural sector began at the dawn of 800 when the ancestors of Marco Lupi were dedicated to the production and trade of products grown on the gentle slopes of the hills of Abruzzo between the sea and the mountains.
It is a tradition that has been handed down from generation to generation until the present day. Starting with a series of agricultural products in general, the company gradually specialized in the cultivation and processing of olive oil.
The innovation evolved, remaining true to tradition, leading the company to create a parallel company in 2019 dedicated exclusively to the export of products to better respect and support customers, dedicated to the perennial improvement of its products without using the energies of the parent company. Passion, experience and training have meant that today the same company manages about 25,000 olive trees and produces one of the best oils in the territory. The quality of Extra Virgin Olive Oil depends on the characteristics of the olives, the method of extraction and a proper conservation. For this reason, all the phases of the oil production chain follow a precise discipline. Few companies manage to guarantee the consumer an authentic product and traceable supply chain. L’ Azienda Agricola Marco Lupi is one of these.
Supply chain & Sustainability
Its olive groves produce different varieties of olives such as Leccino, Frantoio, Carboncella, Tortiglione, Dritta etc. They are cared for and cultivated according to ancient traditions and fertilized with exclusively natural products – it is superfluous to underline that they are all certified organic. The harvest is done by hand, avoiding premature crushing that would inevitably alter the final product. The processing process starts from the visual selection of the olives which must be healthy and intact. This process takes place within 12 hours of harvesting. The olives are carefully cleaned to separate the fruits from any impurities, immersed in running drinking water to further clean the skin. The extraction of the oil is done with the use of new technologies that respect the ancient traditions of cold pressing, emphasizing the quality of the final product as well as the sanitary considerations. This reduces the risks of incorrect processing that would inevitably fall on the product itself by making it lose part of its nutritional and beneficial organic qualities. The production chain continues with the crude oil that is placed in vertical axis centrifugal separators where the oil is permanently separated from the vegetation water residues. The oil thus obtained is preserved in stainless steel barrels where an inert gas is added: nitrogen. It does not affect the product in the slightest but significantly reduces the oxygen in the container, oxygen that as we know is the primary cause of the oxidation process that particularly attacks all those products rich in unsaturated fats, as in the case of extra virgin olive oil. It also protects it from thermal changes that cause a faster dissolution of oxygen in the oil resulting in premature rancidity. The process ends with bottling after a period of decantation of the product and a constant control of the organic properties and physical/chemical characteristics of the oil.
Between Sea & Mountain
The uniqueness of the extra virgin olive oil of Azienda Agricola Lupi as well as being characterized by the variety of original trees is also supported by the microclimate and the composition of the territory where it is located. It is located at Controguerra “City of Oil” in the hills at an altitude of about 350m above sea level. Between sea and mountains, it is about 800/1000m from the sea and 3000/4000m from the peaks of Gran Sasso d’Abruzzo. Benefiting from this climate that’s sometimes dry, sometimes brackish gives unique qualities to the product. Everything else is done, as we have seen, by the loving and professional commitment to bring to your tables one of the best products of Italian excellence.