Cultivation and olive oil production have always been very deeply rooted in the culture of the Mediterranean peoples. From the 1st century AD, the emperors began to actively support the plantation of olive trees and the production of oil.
Ever wonder what kind of oil they use at your local pizzeria? At Rome's legendary Forno Campo de Fiori it's only fresh local extra virgin olive oil, and lots of it.
Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.
For Rome's famed La Pergola resturant Simone Pinoli looks for DOP, organic extra virgins, and the use of typical cultivation methods of the region.
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