Marcelli Formaggi

GLI STRANI Organic Extra Virgin Olive Oil

The olive oil we carry comes from the "Feudo della Pezzana" farm, whose groves are located in the village of Anversa degli Abruzzi. The goal of this farm is to rediscover and maintain the traditional values and practices of those who first planted, cared for, and cultivated these olives back in the Middle Ages , Benedictine monks. Due to the isolating circumstances of their location, between sparse local populations, and the nature of their calling, they were known as "Gli Strani", or "The Strange". The trees in this grove have lasted 1,000 years, and overcome many possible proprietary changes; including land trades and feudal Aragonese victories , and thusly named "Feud of Pezzana".

These olives grow at an altitude of about 700 meters  (approx. 2,300 feet) above sea level, an especially favorable microclimate that yields any sort of chemical treatment unnecessary  and only organic compost is used. The olives used are of the most superior quality, and include the "Dritta", "Gentile di Chieti", and "Leccino" varieties; and date back 6,000 years. These are hand-picked just at the right degree of maturation, and transported to the mill cloth. They are then crushed by a granite wheel, a process referred to as a "cold crush", as it is without any mechanical devices or instruments. The liquid that is a result of this crush is separated through pressure, and is divided into 3 parts: the oil, the sansa (dry pulp and kernel), and olive water. These parts are generally broken down into 17% oil, 35% sansa, and 48% olive water. The "modern method" uses mechanical means for crushing, proceeded by centrifuging to separate the oil from its other parts. In the interest of sustainability and maintenance of a high-quality, Gli Strani Olive Oil has a very limited production.

 This company is owned and operated by a group of women dedicated to the revival and education of tradition, a rediscovery of rural economies, and respect for the environment. The farm is owned by Paola Ottino, who holds a degree in Natural Science, as well as a PhD and Masters of Science from Cork College, Ireland. In the interest of sustaining indigenous products, they have also successfully fostered the return of "red gold", pure Abruzzo saffron.