The olives from which this oil is extracted were selected and brought to Venafro in the 4th century BC by Marco Licinio , from which they take the name of "Licinian olives". Valuable and produced in limited quantities, it has always inspired numerous poets: among the many Caio Plinio Secondo (' sec.d. C.) who in the "Naturalis Historia", "By public admission also in this natural asset (the oil) Italy has reached the primacy in the whole world, thanks especially to the countryside of Venafro and to that sector that produces the Licinian oil, hence also the special glory of the Licinia olive tree".

Appreciated even then for its fruity scent, it was reserved only for the tables of emperors and aristocrats.longevity and vigor it was also used for body care and for the cult of the dead.

Monocultivar Avrina The LICINIVS extra virgin olive oil produced by the Di Muccio family since 1948 is obtained from olives belonging 100% to one of the oldest varieties of the Molise

Monocultivar Avrina The LICINIVS extra virgin olive oil produced by the Di Muccio family since 1948 is obtained from olives belonging 100% to one of the oldest varieties of the Molise

This type of processingreduces the quantity produced to the advantage of quality . Cultivated with the same passion and love as centuries ago, these olives continue to give a still highly prized oil, with a golden color and a delicate and harmonious flavour , with an averagely fruity and slightly spicy aftertaste; characteristics make LICINIVS a product suitable for all preparations: in particular recipes typical of Mediterranean cuisine , such as soups, legume soups, fish first courses and cold dishes.

CULTIVATION OPERATIONS "OMCCIO OLIVE COMPANY" The Di Muccio family olive farm is supervised, from the point of view of agronomic management, by Dr. Agronomist Walter Leggio , who provides technical consultancy meticulously taking care during the entire agricultural year, all the cultivation operations necessary for the production process of the olive grove with the fundamental objective of always achieving a high quality product in total respect for the environment and health and in the absolute adoption of sustainable agriculture.

FERTILIZING OPERATIONS The olive tree is considered a plant species that would need little fertilization , but in reality it requires large quantities of nitrogen, portassio, phosphorus and boron. To meet these needs, the agronomist plans an organic fertilization plan to reintegrate the mineral elements removed from the plant during the production cycle. Production fertilization is carried out with two/three applications with nitrogen-based organo-mineral fertilizers and at least two applications with fertilizers containing phosphorus and potassium.

PRUNING OPERATIONS The form of cultivation of the olive grove is the traditional one and characteristic of the Piana di Venafro or Vaso . The pruning operations of the olive grove in question are carried out annually in the period of February/March with the following objectives set: a) renewal of the production branches b) improving the penetration of light and air inside the crown of the plant c) contain the growth of the plant in order to make it more resistant to parasitic attacks d) keep productivity constant

PHYTOSANITARY TREATMENTS The Cultivar Aurina together with the particular geographical area of ​​the Venafro countryside in the province of Isernia, represent a winning combination against parasitic attacks and the olive fly (Bactrocera oleae): the olive itself is small and with few drupes it is not attractive to the fly, already disadvantaged by the rather harsh climate of the Piana di Venafro . Therefore the company's olive trees do not need any defense system against parasites

COLLECTION AND DELIVERY OF THE OLIVES TO THE OIL MILL According to a precise company choice, the olives are harvested when they are still green already in the first half of October; the result is a high quality product . The harvesting operations are carried out exclusively by hand through stripping and combing. Every day, as soon as they are harvested, the olives are taken to the mill where a careful selection takes place to eliminate any leaves and twigs, after which they are subjected to a thorough washing to eliminate any external impurities.

Once these first preliminary operations have been completed, we move on to the most important and delicate phase, namely the pressing phase : the olives are pressed to break their cell walls and membranes. The result is a paste that passes into the kneaders where the aggregation of the oil molecules takes place and thus releases the precious scents of Licinvs extra virgin olive oil . The entire kneading phase is done cold, i.e. below 27° centigrade to keep all the organoleptic properties of the oil unaltered. The paste thus obtained is ready to pass into the decanter, where thanks to a centrifugal force the separation of the pasta from the oil takes place. At this point the oil is ready to pass into the separator where the last residues of water and drupes will be eliminated.

We harvest our olives at the end of September/beginning of October

We hand-pick our Olives (Monocultivat Avrina) in the month of September when they are still green, with a maximum yield of only 7%. Only in this way will the quality by far be the quantity.

The Di Muccio farm is a small olive farm located in the municipality of Venafro (IS) and is part of the better known Venafro Olive Park.

The LICINIVS extra virgin olive oil , produced by the Di Muccio family since 1948 , is obtained solely from olives grown on their own farm and belonging to one of the oldest varieties of the Molise region: the Monocultivar Avrina .

The love for one's land and traditions have led to the production of an oil that is limited in quantity but excellent in nutritional and organoleptic characteristics.

The olive groves are treated without the use of pesticides , following the rhythms of nature with the same passion and attention as they did 80 years ago.