Azienda Agricola Francesca de Leo Alberti
About Azienda Agricola Francesca de Leo Alberti
We produce our organic extra virgin olive oil in the hills, halfway between the mountains of the Aspromonte National Park and the clear waters of the Costa Viola.
Our oil, like our history, originates in Calabria, specifically in the province of Reggio Calabria… an area where centuries-old trees resembling oaks give rise to one of the most celebrated PGI (Protected Geographical Indication) products in the world.
A company that inherited the love for its land and for agriculture from Comm.re Antonio De Leo (father).The production area, approximately 600 meters above sea level, has always been suited to olive growing due to its optimal soil and climate conditions. It covers 21 hectares of land with centuries-old trees of the native Ottobratica and Sinopolese varieties (approximately 4,500).
The centuries-old trees, originally 20 meters tall with very broad foliage that almost resembled oaks, were lowered to a height of 7/8 meters to allow for high-quality harvesting, using shakers and special nets.
Today, the company can count on the strength and creativity of an all-female entrepreneurial team. Owner Francesca de Leo, along with her daughter Giulia (a designer who has chosen to pursue agriculture and the production of extra virgin olive oil), and their team, manage to maximize the local resources for agricultural production. This guarantees the reliability of the production process and product safety.
*Added to this is the production on the Ionian coast in Palizzi, the other family business where, in addition to the olive grove, we also manage the bergamot orchard and vineyard. One olive grove consists of centuries-old trees and a younger plantation of approximately 1,500 trees at approximately 300 meters above sea level. An oil with distinct characteristics due to the clayey soil and the location enjoying almost year-round sunshine.
Our “Frantoio del Borgo” Organic Extra Virgin Olive Oil is processed between early October and late November, resulting in a product that best expresses its organoleptic characteristics, with low acidity and a higher presence of polyphenols.
