Olive Oils

Since the mid-19th century, the Ferretti family has lovingly cultivated olive trees in Cori. Pietra Pinta has therefore become synonymous with excellence in the production of Extra Virgin Olive Oil. Our olive groves stretch harmoniously across the hills of Cori: from the historic limestone terraces dating back to the Rome of the Popes to the younger groves in the plain, each tree is cultivated using low-impact environmental methods.

 
 

 

The Olive Mill

Pietra Pinta’s modern olive mill, established in 1993 for cold extraction, ensures an excellent production chain and complete traceability, guided by food safety, organization, and careful control at every stage of the milling process. Every drop expresses the centuries-old bond between passion and the land.

Cultivated Varieties

The cultivated varieties give Pietra Pinta Extra Virgin Olive Oil its distinctive character.

Frantoio brings elegance and grassy aromas.
Moraiolo adds structure, with bitter and spicy notes.
Leccino offers softness and freshness.
Itrana, a variety typical of the area, signs the oil with its characteristic green tomato aroma.

Pietra Pinta stands for olive oil quality. Pietra Pinta cultivates hectares of olive groves stretching across the hills of Cori, from the limestone slopes, where terrace farming dates back to the Rome of the Popes, down to the plain with its younger plantings. The cultivars include Frantoio, Moraiolo, Leccino, Pendolino, and Itrana, all grown using low-impact environmental methods. All the olives are processed in the company’s own olive mill, thus ensuring careful attention and full traceability at every stage of production, excellent organoleptic characteristics, and a product of the highest quality.