The technique of blending in the production of extra virgin olive oils is widely used by operators in the sector in order to harmonize the taste and enhance the pleasantness of oils obtained from different crops, making them very appreciable for the public. In practice, this complicated production technique consists of mixing olives of different varieties in varying proportions by appealing to all the knowledge and experience gained over the years of the olive grower.

Leccino is among the varieties of olives, the one that is best known and appreciated by both producers and Italian consumers. From the fruits of this plant, an excellent oil is obtained as well as excellent olives for mesa and paté.

The extra virgin olive oil monocultivar Itrana, is obtained through the milling of olives Itrana quality, better known under the trade name of “Olives of Gaeta”. This name derives from the fact that the port of the town of Gaeta has represented for centuries the main place from which to export the production.