The Farm History
When 40 years ago “Uncle Romano” arrived here with his large family, Colle Moro was almost a bare hill where a family of farmers tilled the soil for their own support because of the previous owners’ negligence. Once they produced oil, wine, wheat, vegetables, and bred chickens, rabbits, ducks, turkeys…
Many things have changed since then. Those farmers, tired of the hardships and the poverty of the country life (they didn’t have water in their house yet…), blinded by the lights of an expanding city, left as soon as they were freed from the ancient and oppressing bond with the land despite (or maybe thanks to) the fast improvement of their living conditions.
Now Collemoro has become a green oasis, a garden-farm, committed to a high quality production. Thanks to the untiring work of Uncle Romano and Aunt Maria who during the years have planted thousands of trees and plants, with his passion for the countryside and hers for flowers, we’re surrounded today by an extremely wide and precious green heritage, made not only of olive trees but also fruit trees and many ornamental plants: apple trees, pear trees, peach trees, plum trees, cherry trees, citrus trees, carobs, almonds, walnut, kiwi, figtrees, Indian figs, kiwi, pomegranates, to delight our guests’ taste…and pine trees, holm oaks, firs, citrons, cypresses, agaves, mimosas, magnolias, palm trees, capers, bouganvilleas, iris, orchids, roses, forsythias, sowbreads, pelargoniums, hawthorns, hollies put all together in the little wood or spread around the villas to please their eyes.
Being a symbol of peace and progress (the history of civilization begins with wheat, oil and vine growing), since the beginning the olive tree has been the main element in this passion, witnessed by the two double rows of olive avenues giving access to the property and surrounding them. The farm activity has been specializing more and more in its growing. Among the oils produced are the “Ojie di ‘Live” (Olive Oil in Abruzzo dialect), Extra virgin olive oil Aprutino-Pescarese Protected Designation Origin, and the “Cipressino in Purezza”, a unique monocultivar.
The fruit garden has a limited production: the smell, the taste and the nutritional properties of a fresh-picked fruit are pleasures we reserve only to our guests.
The Oil Production
Within the variegated range of oils and alimentary fats, Extra-virgin Olive Oil is the only one extracted from fruits; when its extraction respects all the rules of a good processing it absorbs unique nutritional properties. It has an antioxidant power which protects cells against aging and cancer; it has protective properties against the buildup of cholesterol inside blood; it contains a quantity of fatty acids close to that within breast milk and precious vitamins (A, D, E, K) in a state of nature, in order to guarantee the best assimilability and positive effect on the body.
An important role for oil’s nutritional properties is that of polyphenols, aromatic elements with a high antioxidant power which allow the preservation of oil across time and which, once ingested, have the same beneficial effect on our cells. Besides giving oil its particular scents (“fruity”), polyphenols are also responsible for its characteristic bitter and spicy taste that we should learn to recognize as signs of genuineness, distrusting oils too “sweet” or “light”.
Just to keep high the amount of polyphenols and low the level of free acidity our production is very careful:
- Subsurface irrigation system: our olive groves are irrigated with subsurface drip installations: in this way, with a minimum use of water, plants will never be missing it, jeopardizing otherwise the growth of fruits
- Continuous monitoring: for pathologies and parasites, in order to intervene only with necessary treatments and at the right time and guarantee the plants and fruits’ health with the least use of medicines possible.
- Premature harvest and extraction by the end of the day: olives are harvested when ripening begins, when the polyphenols’ content is high and there is a better concentration of oil acid compared to other fat acids. The oil extraction takes place by the end of the day, before the fruit gets acid.
Thanks to such attentions we are always able to get the highest quality product, up to the best international consortiums and, above all, our fans’ sophisticated taste.
According to law the “virgin” olive oil (directly extracted from olives only with mechanical processes) is classified in three categories depending on the level of acidity and the presence of defects (“winy”, “stained”, “rancid”, “mould”, “sludge”, etc.):
- Extra-virgin Oil, with a level of acidity lower than 0,8% and “defects”=0; for P.D.O. products (Protected Designation Origin) the acidity degree is established by every single regulation: it is beneath 0,6% in the Aprutino Pescarese.
- Virgin Oil, with a level of acidity between 0,8% and 2% and/or “defects” between 0 and 2,5 (on a scale from 1 to 10);
- Clear Oil, not suitable to be used on food when its level of acidity is higher than 2% and/or some of the defects go beyond the threshold of 2,5%. Clear oils can be sold for industrial use or with food as “olive oil”, after purification (usually treating soda, earth and/or other chemical substances).
Marmelade & Jam Production
Prepared with our own selected and just picked fruit, our jams follow home-made recipes developed along years of experience. Each one deserves a careful treatment, such as strawberry jam covered by sugar to extract water, removed separately; or orange jams left “sweetening” one week after the harvest and all those white bitter pellicles are removed.
They are absolutely jelling agents free, that’s why they always contain more than 100 grams of fruit for 100 grams of product, they don’t have acidity regulators, helpful when the fruit is spoiled or way after its ripening; they are preservative-free, put inside a jar of hot glass and cooled with the ancient system of the “dead bath” that is when jars are all left wrapped in a thick layer made of woolen blankets; sugar is reduced to a minimum or totally like in the “Scrucchijata”.
The “Scrucchijata” is a typical jam made in Abruzzo from Montepulciamo d’Abruzzo black grapes, by choosing the external ones on the south side of the old pergolas (those with the thickest skins); after the washing the grapes are crushed – “scrocchiati” one by one, separating the skins from the flesh. Then the flesh is sieved to remove the seeds and thus, once put together with the skins, it is boiled on fire until it is removed without adding anything. The jam thus produced has an intense flavor with a particular slightly sour aftertaste; traditionally it is spread on “neole” (typical local wafers) or inside packages containing sweets (cilliprini, country pie, …), and as a “nouvelle cuisine” element together with cheeses, especially sheep milk cheese.
Also the Cotognata (solid jam made of quinces, to be eaten in pieces), according to Grandma Antonietta’s ancient recipe from Apulia, is prepared following old and dying out ways of living the house and the kitchen.
This and other details make your stay in Colle Moro Resort B&B, either an holiday or a business travel break, a pleasant experience to enjoy the warmth of a tradition close to people and nature.