Trappéto di Caprafico
A family estate on the Caprafico plateau below the Maiella massif, farming olives since 1874 and milling since 1948. Tommaso Masciantonio is a designated custodian of the Intosso di Casoli, a Slow Food presidium variety, and keeps the rarer Crognalegno alive alongside it.
Their oils
| Oil | Cultivar | Intensity | Expert | Readers | Availability | Actions |
|---|---|---|---|---|---|---|
| Crognale | Crognalegno | Robust | Not yet rated | — | Not stocked | Read review |
Award record
3 dated awards across 2 years, from the oils in the libraryThe estate
Over five thousand trees, more than half of them over a century old, on ground the producer describes as stony, harsh and skeletal. The cultivars are Gentile di Chieti, Intosso, Crognalegno and Leccino; the farm also grows Montepulciano, Pecorino and Passerina for wine.
Olives are picked early and milled within a few hours on granite millstones, with no intermediate storage. The oil stays unfiltered in nitrogen-blanketed steel in rooms held at 15–18 °C, and is bottled only when ordered.
