Francesco Gabriele

Region: Calabria

Company name: Francesco Gabriele Agricultural Company

Location: Piana di Sibari – Cassano allo Ionio (Cosenza)

Historical context and birth of the company

The history of “Cassano all’Ionio”, City of Churches and Fountains, begins in the Neolithic period and is nourished by a widely documented historical continuity. From the Roman Empire to the domination of the Lombards, Goths, Greeks, Saracens and Byzantines, there are many influences that have marked the country on an artistic and cultural level. Right here, in the center of the largest plain in Calabria, the Piana di Sibari, Francesco Gabriele inherits the knowledge of his grandfather and father and decides to become an agricultural entrepreneur with olive groves and citrus groves, grown exclusively in organic farming. mainly defines an olive grower and follows the transformation of the products respecting the varietal potential of the cultivated plants, for the benefit of the health and organoleptic power that we find in his Table Olives. We met Francesco before the birth of Oliocentrica and there were many collaborations and events with him: “Olio All’Amo”, “ConosciamOli” and “Olidays”

“Ethical and sustainable production is a duty, a gesture of love for yourself and the people you love.”
Francesco Gabriele

Nocellara Messinese, Bella di Cerignola, Nocellara Etnea and Grossa di Cassano are some of the varieties of Olives that Francesco transforms into Table Olives with natural methods.

Harvesting is the most important phase, the right times determine the quality of the product.
Many months of deamarization *
High quality sea salt from the Margherita di Savoia Salina Nature Reserve and the Trapani and Paceco Nature Reserve
NO caustic soda
NO dyes
The result is an absolutely perfect degree of bitterness, crunchiness and Spiccagnolo **.

It is not a simple brine, it is tenacity, hard work, respect for variety and time, the time it takes.

Explanation of terms:

* Deamarization: methodology that involves the transformation of the olives allowing the emigration of the antioxidant responsible for the bitter taste from the olives to the brine

** Spiccagnolo: Said of fruits, whose pulp can be easily detached from the core

For all the terminologies used in olive growing go to our GLOSSARY

• MONNA OLIVA 2015 Great Mention High quality
  
• MONNA OLIVA 2016 Award for Wrinkled Olives
  
• MONNA OLIVA 2017 Great Mention High quality and Prize for “Varesana” olives wrinkled in salt