Collection: Orominerva – Molise’s Golden Heart of Oil and Sun

The Quiet Region That Speaks Through Its Flavours

If Italy were a concert, Molise would be the soft violin note at the back of the orchestra—subtle, overlooked, yet essential.
Tucked between Abruzzo and Campania, this small, mountainous region has no need to shout. Its charm lies in what Italians call saper fare: the art of doing things properly, with quiet pride.

And in the green heart of this land, in a valley brushed by the Volturno river, Orominerva turns that art into oil, preserves, and flavours that make pasta sing.

Founded in 2011 in Cerro al Volturno, Orominerva began as a modest oil mill and has since become one of Molise’s finest examples of modern artisanal excellence—a bridge between rural heritage and contemporary craftsmanship.

From the Roots Up

Orominerva’s story begins not in a factory, but in a landscape.
Here, olive trees are more than crops—they’re family. The local varieties, shaped by thin mountain air and rocky soil, yield oils with depth: grassy, almondy, and fragrant with wild herbs.

The founders of Orominerva—driven by a deep respect for these raw materials—set out to do something deceptively simple: preserve the taste of their land without compromise.

Their mission was guided by three unshakeable rules:

• No shortcuts. Every product starts from fresh, local ingredients, handled in small batches.
• No unnecessary ingredients. Salt, oil, and patience are the main preservatives.
• No loss of identity. Each jar or bottle must taste unmistakably of Molise.

This philosophy runs through their entire range—from their extra virgin olive oils to their award-winning passata and vegetables in oil. Each product tells the same story in a different dialect.

Liquid Gold: The Olive Oils of Orominerva

Molise produces less olive oil than its neighbours, but what it makes is often exceptional. Orominerva bottles that excellence in several distinct expressions, each one pressed from carefully chosen olives and milled within hours of harvest.

Their flagship Olio Extra Vergine di Oliva Classico is smooth and balanced—perfect for everyday drizzling.
The Intenso offers a bolder, peppery finish for those who like their oil to speak up.
And then come the aromatic infusions—lemon, chilli, basil—capturing Mediterranean brightness in liquid form.

Each bottle is cold-pressed, unfiltered, and rich in polyphenols: flavour compounds that give both health benefits and that slight tickle in the throat Italians cherish as proof of authenticity.

A few drops are enough to transform a simple plate of spaghetti aglio e olio into something transcendent.

The Purest Tomato in Italy

If olive oil is Molise’s heartbeat, tomato is its blood.
Orominerva’s Passata di Pomodoro has become legendary far beyond regional borders. Made from just ripe Italian tomatoes and sea salt—nothing more—it was crowned Best Artisanal Passata in Italy (Gambero Rosso 2017).

The process is deliberately minimalist: the tomatoes are blanched, milled, and bottled immediately after harvest. No concentrates, no added sugar, no industrial shortcuts. The result is a thick, naturally sweet purée that tastes like August in a jar.

It’s the kind of ingredient that restores faith in simplicity. Add it to orecchiette with basil and ricotta salata, or simmer it into a slow ragù: it will taste like the sun was bottled just for you.

Artichokes, Peppers, and Patience

Beyond oil and tomato, Orominerva has mastered the art of sottolio—vegetables preserved in olive oil, one of Italy’s oldest culinary traditions.

Their Artichokes in Extra Virgin Olive Oil were ranked among Italy’s best by Gambero Rosso in 2022. The process honours old kitchen wisdom: small globe artichokes are trimmed by hand, blanched in acidulated water, then sealed under oil so pure it might as well be perfume.

Alongside them come grilled peppers, courgettes, aubergines, and wild mushrooms—each selected at peak ripeness and preserved at the perfect moment.

These are not side dishes; they’re gestures of respect.
In Molise, to preserve a vegetable is to keep summer alive for winter.

And when those jars meet pasta—think rigatoni with artichokes and lemon oil, or tagliatelle tossed with peperoni and breadcrumbs—you can almost taste the season turning.

The Taste of Time

Spend a morning at Orominerva during harvest season and you’ll hear the hum of the mill, the clinking of glass jars, and the faint perfume of fresh tomato.
Every step still feels personal—because it is.

While machines help, decisions are made by hands and noses: how green the oil should look, how long to roast the peppers, how to seal a jar so that when you open it months later, it smells exactly like the field it came from.

There is a kind of patience at work here that borders on devotion.
It’s what makes their products more than “ingredients.” They are moments of landscape—trapped, tasted, and shared.

Fun Facts

• Orominerva’s name merges oro (gold) with Minerva, Roman goddess of wisdom—symbolising knowledge turned into something precious.
• Their artichokes are blanched in a secret mix of water, vinegar, and lemon to keep their natural colour without chemicals.
• Their passata batches are so small that each jar can be traced back to the field where its tomatoes grew.
• They donate leftover olive pomace for natural fertiliser and biofuel.
• Every jar label is printed locally, using recyclable materials and vegetable-based inks.

The Heart of Molise, Bottled

In an age obsessed with speed and convenience, Orominerva reminds us that flavour takes time.
Their work isn’t about nostalgia—it’s about continuity. The olive groves, the gardens, the jars lined up like sunlit jewels: all tell a single story of respect. Respect for soil, for craft, for taste.

Whether you drizzle their oil over linguine, stir their tomato through your ragù, or serve their artichokes beside a plate of cacio e pepe, you’re tasting something larger than a recipe. You’re tasting a region that still believes food is identity, not product.

And that, perhaps, is Molise’s quiet magic: it doesn’t need to shout to be remembered.

Learn more at orominerva.it