Before Rome,
before wine,
before everything else,
there was olive oil
In Canino, we have been cultivating olive trees for three thousand years.
Not out of tradition. For pleasure.
We transform Flavors into Joie de Vivre
A place like no other.
Between the sea and the volcano, in the heart of Etruria, lies a triangle of land that time has treated with unusual generosity.
Fifteen kilometers to the southwest, the Tyrrhenian Sea distills moisture and saltiness into the air. Fifteen kilometers to the northeast, the volcanic cone of Lake Bolsena pours its tuff, its lapilli, and its minerals onto the plain. In between lies Canino: clay, sand, rock. Thirty kilometers of microclimates that contradict and complete one another.
Here grows the Caninese variety: perhaps Italy’s oldest indigenous cultivar, already depicted in Etruscan frescoes. It is not just a cultivar. It is a biological memory.
Seven thousand years cannot be improvised.
The first documented oil mill in Haifa, Palestine
The Code of Hammurabi regulates the olive oil trade
The Etruscans cultivate olive trees in Etruria. The Caninese variety is born.
Lucien Bonaparte, Napoleon's brother, Prince of Canino
I&P produces excellent monocultivars within the same territory.
Everything changes. The olive tree remains. We are the latest chapter of this story. Not the last to end it, but the latest to continue it.
Why Paolo founded I&P
Paolo Borzatta was born near Bologna, in the heart of the Villanovian civilization from which the Etruscans expanded southward. Perhaps it is no coincidence that he later founded I&P right here, in the center of Tuscia, driven by a single, ambitious obsession: to produce extra virgin olive oil as an instrument of authentic pleasure
Not an everyday cooking oil. Not a product for the shelf. This is an oil to discover, to pair, and to savor, just as you would a fine wine.
I&P acquires small olive groves, producing a single monocultivar from each. One location, one variety, one oil. Each year is different, each grove unrepeatable. The richness lies not in the oil itself, but in the infinite variations from one oil to the next.
"The oil is already inside the olive.I&P Philosophy
The master miller's task is to extract it without betraying it."
The true value of a monocultivar is not its purity in itself. It is its personality. One leaf of lettuce, one hundred single-variety extra virgin olive oils: one hundred completely different dishes.
Learning to distinguish them, pairing them with the right foods and the right moments: this is an education in pleasure that, once begun, never ends. Details are not a luxury. They are the point.
From harvest to the mill:
four hours maximum.
Every single olive is harvested at its optimal stage of ripeness.
The limit that separates a great oil from a mediocre one. Without exceptions.
Designed with Mori Tem and Alfa Laval. Continuous two-phase cycle, maximum polyphenol concentration.
Every cultivar receives its own tailored treatment. Zero standardization, every evoo is unique.
Delivering the true complexity of an ancient terroir to your table, through superb monocultivars crafted to inspire pleasure and honor the olive heritage of Etruria.
A world in which the excellence of extra virgin olive oil is valued and revered just like a fine wine. Where every meal is a conscious choice. Where the pleasure of taste is an act of culture, not a habit of consumption.
Three millennia of history cannot be told in a single page.
They must be tasted.