Colline di San Mauro is made from a blend of 70% carboncella and 30% frantoio and leccino olives. Carboncella is a native olive variety which only grows in the Sabine Hills. This type of olive ripens slightly later and is therefore more difficult to pick.
Carboncella produces a strong olive oil, which, combined with the leccino and frantoio olives, has a slightly bitter, green flavour with tones of pine nut and artichoke. This olive oil holds its own in sweet and savoury dishes, such as panforte, but also with stronger flavoured meat such as lamb. Colline di San Mauro is available in 500ml and 250ml bottles.