Flat Preloader Icon

he Organic Agricultural Company Conca d’Oro has been passed down from father to son for four generations.

Since 1985, the Conca d’Oro Company has increased the production of Organic Extra Virgin Olive Oil by expanding the cultivation of Olive trees with over 13,000 plants of the following varieties: Leccino, Pendolino, Frantoio, and Oliva Tenera Ascolana. From the combination of these olive varieties, a Typical Oil of the Piceno Province is obtained, indispensable in healthy Mediterranean cuisine.

The Company, located on the hills of the Piceno hinterland at an altitude of 250 meters above sea level, is exposed to the southeast; this particular location is ideal for olive cultivation as it favors a slow ripening of the fruits and gives the extracted oil particular organoleptic properties such as delicacy, aroma, and flavor.


The Organic Extra Virgin Olive Oil, certified “Conca d’Oro,” has particular characteristics because the olives are harvested under optimal ripening conditions and promptly crushed within eight hours. The slow crushing of the olives takes place at room temperature, with stone mills that do not alter the organoleptic characteristics of the oil. The produced oil is stored in special stainless steel containers to naturally mature, maintaining its clarity and typical organoleptic characteristics until bottling.

This results in this integral oil, important for our diet as nature creates, pure, for which no pesticides or chemical fertilizers are used in its cultivation. Due to the balanced presence of three olive varieties, such as Leccino, Pendolino, and Frantoio, the Organic Extra Virgin Olive Oil “Conca d’Oro” is suitable for all types of dishes and effectively represents the denomination of typical Piceno oil.


Our territory is predominantly hilly and located in the inland area of the Marche region. The combination of vineyards, olive groves, and typical crops of the area creates a picturesque agricultural landscape. We are surrounded by hills and higher mountains, which offer splendid panoramic views and are often dotted with well-preserved medieval villages. These villages are rich in history and culture, with narrow cobblestone alleys, welcoming squares, and ancient churches where one can linger to enjoy local products. Our company is located halfway between the central Apennines (Sibillini National Park) and the coast (Adriatic Sea), making it an ideal position to spend short stays in our farmhouse, allowing you to visit the wonderful places that surround us.


The oil we produce and sell is a blend of the varieties we cultivate on our farm, in order to obtain a medium/light fruity oil that doesn’t overpower the flavors of the dishes, but enhances their characteristics, making it suitable for pairing with all types of dishes.

The recommended pairings for the flavored oils we suggest are:

  • Lemon oil for salads or fish-based dishes.
  • Wild fennel oil for cold first courses or meat-based second courses.
  • Chili oil for tomato-based first courses, meat dishes, and wherever the consumer prefers to use it.


The most typical dish of our region is definitely “olive all’ascolana.” It’s a recipe that you absolutely must try if you come to visit us. It consists of pitted green olives, stuffed with a mixture of ground meat, cheese, eggs, and spices, then breaded and fried. This dish is renowned throughout Italy and beyond, and is often served as an appetizer or snack. It’s an icon of Marche and Piceno cuisine in particular.