The image chosen for Calabriadorata, by this 30 something year old scion of the noble Calabrian family - a simple and elegant black and gold background with an olive – belies not only the complexity of the olive oil but of all the activities this young Italian is pursuing on his ancient lands. Massimiliano’s projects involve agricultural products: olive oil, wine and Tropea onions as well as future projects for tourism such as apartments, solar energy and real estate transactions. Of all the many products that he is involved with though the one that is truly close to his heart is his olive oil business.
“Our products are 300 years old. These plants have been making olive oil in a traditional way for 300 years. I am now also making a small portion of organic oil. The olive trees are all planted at about 150 meters from the sea. They are carolea olive trees with an average age of 200 years each. Our olives grow at about 500 meters above sea level in the hills where both the warmth of the summer and the cold of the winter are generally more mild,” Massimiliano said. “Our plants are beautiful and old.”
All of the olives that go into the Calabriadorata olive oils are picked with mechanical harvesters. The harvesters shake the trees until the olives fall into nets where they are rapidly picked up and taken to be pressed. “Olives shouldn’t touch the ground because they become more acidic,” Massimiliano noted.
In the past, Massimiliano’s family had given their olives to other firms. Massimiliano decided to reclaim his lands and make olive oil on his own.”At first it was a real sacrifice and change from my life in London and in Rome. Now I am thrilled. I love working in the country. I wouldn’t change that for the world.”
Massimiliano and his wife Cristina moved back to Calabria a few years ago. The family property is located about 15 kilometers from Lamezia Terme. “Our lands border the beach and rise up some 900 meters.”
Calabriadorata olive oils reflect the land and are spicy and fruity. “I always suggest using are olive oils on salads and such. I don’t think it should be cooked because it is a waste of money.
Looking towards the future, Massimiliano noted that he’d like to see Calabradorata in the best restaurants in New York. “We will never have a large quantity of olive oil so I want it to be in very specialized stores and restaurants, places that I would go to,” he noted.
‘Many things have changes in Calabria but not everything. I try to change the things that I can and focus on the possible. Tourism and some business activities are finally picking up but we have a long way to go. Few people speak English and this can be a real handicap. Another issue is that the state is just not helping us as it should. That said, Calabria has enormous potential and we’re glad to be a part of it,” he added.
