The reputation and notoriety of Molise Region olive oil have been described by several ancient authors. In Roman times it was mentioned and praised by Cato Priscus in his treatise 'De Re Rustica', by Pliny in 'De Oleo' and by Horace in his 'Satyres'. Cicero's 'Pro Cluentio' praises the laboriousness of the Larinati (the inhabitants of the Larino area) and the fertility of their lands. To this day, these lands are highly suitable for olive tree growing. Over the centuries, local olive growers became increasingly selective, specializing in a few top varieties including 'Autina', 'Gentile di Larino', 'Rosciola' and 'Black olive of Colletorto', proudly produced over a vast area and intimately linked with the region in which they were developed. In more recent times, the qualities of Molise olive oil were praised by the Eighteenth Century Salento-born scholar Giovanni Presta, who wrote that, in the past, it had been reserved for the 'most delicate, most fastidious and richest palates'. The Molise protected origin Denomination is reserved for all extra-virgin olive oil produced in the Region.
Extra-virgin olive oils belonging to the Molise Denomination are especially suitable as condiment for the typical soups of the Molise Apennines area, where many kinds of legumes, such as lentils, fava beans, chick peas, chickling vetch and spelt are readily available. They are also ideally suited for use with the fish dishes prepared with shrimps, red mullet, muscles and clams that dominate the Region's coastal cuisines.
The label is inscribed with the words 'Olio extravergine d'oliva Molise' Denominazione d'Origine Protetta.