Frantoio del Poggiolo is our multifunctional centre, where a significant part of our work takes place. Here, we pursue two closely connected goals: achieving the highest standards of extra virgin olive oil quality and sharing our knowledge and passion for olive oil culture.

In 2001, we recognised the need to safeguard the origin of our raw materials through the analysis and monitoring of every stage of the production process, from cultivar selection and harvesting techniques to processing methods and olive pressing.

This careful selection process is carried out with dedication and expertise, allowing us to create exceptional products that proudly bear the Monini name.

Promoting the culture of extra virgin olive oil has always been one of our core objectives. Throughout the year, the mill welcomes enthusiasts, food lovers and curious visitors eager to discover the secrets of extra virgin olive oil and the best cultivation practices. Meetings, conferences, workshops and cooking classes provide valuable opportunities for learning and exchange with renowned chefs from around the world.

THE HOUSE

Nestled halfway up the hillside and surrounded by olive groves, the estate combines state-of-the-art agricultural facilities with elegant residential spaces designed to welcome participants attending seminars, conferences and special events.

THE DESIGN

The warm, refined and natural atmosphere of the estate is created through the harmonious combination of architectural elements and building materials. The ground floor houses the olive mill, the olive unloading portico and additional agricultural facilities. On the upper floor, the residential spaces are enriched by exposed timber trusses, wooden beams, terracotta floors, lime-plastered walls, Art Nouveau-style railings and glass chandeliers.

THE SPACES

From the welcoming entrance lounge, guests can access a small wooden library featuring a rich collection of books dedicated to olive growing and olive oil production. Further along, a spacious and modern kitchen opens onto the main hall like a grand stage, providing inspiration for the culinary pairings created by our chefs using products from the estate. Visitors can also stay in one of the seven guest rooms, each designed with the same elegance and attention to detail found throughout the property.

The Olive Grove

THE OLIVE-COVERED HILLS

Frantoio del Poggiolo stands on three hills overlooking the Spoleto valley, surrounded by 27 hectares of agricultural land planted with olive trees. This is home to our olive grove, which includes 5,500 century-old trees and more than 8,000 newly planted olive trees.

THE CULTIVARS

The varieties we have selected, some native and others introduced from different regions, allow us to closely study every stage and variable involved in olive cultivation, harvesting and processing.

Approximately 80% of our olive grove consists of Moraiolo, a cultivar that is almost exclusively associated with Umbria and is a defining component of the Assisi-Spoleto olive oil blend. A further 12% is made up of Frantoio cultivars and 4.5% of Leccino, two prestigious varieties traditionally cultivated in Central Italy, while the remaining 3.5% consists of other selected cultivars.

The Laboratory

Advanced technology is just as important as cultivation itself. Frantoio del Poggiolo is a centre of excellence equipped with state-of-the-art facilities that allow us to maintain the highest standards even when producing our most exclusive oils, including our Monocultivar collection, considered one of the finest expressions of Italian olive growing and produced each year in extremely limited quantities.

CULTIVATION

Creating a balanced and elegant extra virgin olive oil begins with the careful selection of cultivars. Each variety possesses its own characteristics, while annual climatic conditions, soil composition and seasonal trends influence both yield and quality, as well as bitterness, pungency and aromatic intensity. The ideal blend can only be achieved through a recipe that expertly combines the finest oils produced in a given harvest year.

PROCESSING

Outstanding quality requires more than excellent raw materials. It also depends on expert know-how and the correct application of production processes. Harvesting methods, harvest timing, storage duration and storage conditions can all significantly influence the quality and flavour of the final product.

Depending on the olive variety, cultivar and seasonal climate conditions, we carefully determine both the amount of water required and the optimal processing times for each batch.

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