The Colline di San Mauro olive oil is made from a blend of seventy percent carbon cella– with thirty percent frantoio and leccino olives. The carboncella is a native olive variety, which only grows in the Sabine hills. This type of olive ripens a little later and is more difficult to pick. But that effort is not for nothing: the carboncella gives a powerful olive oil that, in combination with the other types of olives, provides a beautiful and slightly bitter, green taste, with notes of pine nut and artichoke. The San Mauro products are among the very best in Italy and are very exclusive and that we are not alone in this opinion is proven by the well-known top restaurants that currently work with the products of San Mauro such as: Ciel Bleu ** in Okura Hotel, La Rive * in Amstel Hotel, Bokkedoorns *, De Hoefslag *, The Dylan *, etc.