The Rajo Olive is an autoctonous variety of Olive that grows only in the Amerino region. It has been described by those in the know as the best type for making true Extra Virgin Oil. The flavour is nutty flavour and is not too spiced or hot as some of the varieties found in Lucca Tuscany, also a great Olive Oil region. In blind tastes the Rajo variety has won the highest accolade for a flavorsome olive oil that tastes of Olive’s but is nutty with a right balance of pepper. We have about 200 trees of Rajo, and although this sounds alot, they are very old trees, some over 200 years old! The do not produce much, but they do produce is always of such a high quality that it is bought up immediately by those in the know, as well as used for local consumption. Unfortunately there are very few of these trees left. A few years back, one of the mantra’s of the Agricultural producers was that they should produce volume. One of the “Agraria” department heads in Perugia University, who shall remain un-named, had the brilliant idea to suggest this to many Rajo Olive tree agricultural concerns in the Amerino region, with the result that many Rajo trees were cut down and the Ascolana Olive was planted instead, a big fat Olive. The theory was that these trees would produce so much more than the small stingy Olives that the Rajo trees produce, that they would pay for themselves.
Unfortunately a black “olive fly” attacked most of the big Ascolane Olives in the Amerino, destroying much of the crop. The Rajo plants are not attacked by this fly having adapted to the local conditions over centuries. So in the end those who did cut their Rajo trees down had a big producing bad quality olive tree variety that was attacked and eaten by black flies. Those who stuck with the Rajo, (very few unfortunately) still have their high quality Olive Oil, but it is so in demand that it is almost impossible to find except by booking one year in advance. A sad story about how intensive agriculture.
“Under the Umbrian Sun? Why a Rental in Umbria is the Next Great Travel Destination”
Captured in the colorful and vibrant frescos of Renaissance painters, the region of Umbria – Italy’s smallest – is tucked away just north of Lazio, which houses Italy’s capital, Rome. With stunning views of the Apennine mountains to the east, and the Tiber valley basin to the south, Umbria is rich in natural beauty, from the lush and verdant vineyards, which produce Umbria’s famous wines, among them the fragrant sangratino, to the snow-capped mountain views. But why approach such natural beauty from the often sterile perspective of a hotel? Increasingly, travelers are choosing to find a rental in Umbria rather than a hotel – spending time in historical palazzos and villas that capture the enchanting essence of the province. One such rental is Palazzo Mandosi, a stunning villa located in Amelia – the oldest continuously inhabited town in the Italian peninsula. For as little as $700 a week, travelers can stay in a four-bedroom palazzo with swimming pool, lush gardens, full modern amenities, and breathtaking vistas of the countryside below.
Amelia is one of the Umbrian towns most worth a visit, for the cultural and nature-loving traveler alike. History buffs are likely to be enthralled by the Amelia Museum, which reflects the long – indeed, record-breaking – history of the town, with such exhibits as a bronze statue of the famous Roman general Germanicus, as well as by the theatre, constructed in the late Renaissance by the same architect who created Venice’s stored “La Fenice.” Or walk outside the town to see the Annunziata monastery. If nature is your thing, consider taking walks around the stunning countryside and winding mountain paths- or sampling some of the region’s culinary specialties, such as black truffles.
Palazzo Mandosi not only offers easy access to all of these opportunities, but also provides a luxurious stay with the amenities of a hotel but the creative individuality of an authentic Umbrian palazzo. From Murano chandeliers located in the living room and dining room, to working fireplaces and even a well in the courtyard, Palazzo Mandosi is rich in historical detail. But it does not lack modern amenities – check out the wireless internet, Sony LCD cable TV, and three stereo systems for when a day lounging around the house sounds more your fancy than a hike.
To find out more about the property, visit http://www.palazzomandosi.com
“The New Wine? How Olive Oil Became the Next Big Tasting Phenomenon”
“A fine bouquet – with hints of walnut, pepper. Heady – fragrant” – all these are words you’d expect to hear describing the latest vintage. But while wine will always be a passion for those seeking an Italian experience that excites the senses, another juice has become increasingly popular among food-lovers in search of uncommon flavors abroad. Olive groves have replaced vineyards as the “in” place to be, as olive oil tastings become a force to be reckoned with on the foodie travel circuit. Like vineyards, each individual olive grove has its own distinct characteristics, characteristics that inform the taste of the olive oil: how sweet or spicy it is, whether it reflects notes of other fruits or nuts. As any foodie worth his or her sea salt knows, olive oil can make or break a dish, and in the case of some of these local specialities – such as the variety made by Rajo Olive Oil producer Philip Corsano at the La Fontana Villa – the right oil can make an ordinary dish something to be savored.
While districts like Genoa and Lucca make viable claims to supremacy in the olive oil market, Rajo Olive Oils – made with Rajo Olives – have always been considered the ultimate in fragrance and flavor. Rare – the Rajo trees grow only in the Tiber Valley basin at Amelia, the oldest continually-inhabited town in Italy (and the current crop of trees are themselves over 200 years old!)- these precious groves produce small crops of tiny purple olives, each with a distinctive subtle aroma. While some olives, particularly Tuscan olives, are striking in their headiness and forthright flavor – their peppery notes overwhelming the more subtle sweetness – Rajo Olives produce more variety of flavor in the bouquet, with an after-taste of walnut and only the slightest hint of pepper.
The La Fontana Olive production is tiny. It is organic, (biological in Italy) and high quality, but don’t expect to load up on massive quantities as it is very very rare stuff.