Producer: Frantoio Oleario Rinaldi s.r.l.
Established: Early 1900s
Owners: Rocco Rinaldi and sons
Oil Specialist: Sergio Rinaldi (professional taster certified by O.N.A.O.O., the National Organization of Olive Oil Tasters in Italy)
Number of olive trees: around 300
Total area of olive groves owned: about 2.5 acres
Production area: Pontelandolfo (BN)
Olive variety: 100 percent Ortice
Harvesting system: Hand-picking from the tree
Extraction system: Low-temperature continuous plant
Color: Golden yellow tending to green
Flavor: Fruity with vegetable signs of grass and green tomato, balanced by bitter and spicy
Use: All dishes, especially fish, salad, and legumes

Frantoio Rinaldi produces and bottles extra virgin olive oil, obtained from a variety of olives found in the Sannio hills. This region was considered by the ancient Greeks as a particularly fertile zone for olive tree cultivation.

The Rinaldi Oil Mill is a family-run business started in the early 1900s. It was established by Giovanni Rinaldi, and passed on from generation to generation to the present day. The company currently consists of Rocco Rinaldi, managing director, and his sons Gianfranco and Sergio.

The passion for olive oil has been the common characteristic shared by all generations of the family. It has allowed them to produce an oil from their own olives and from olives purchased from local growers. The Rinaldi oil is beloved for its fresh, vivacious, and natural aroma and flavor, which is appreciated by the most refined palates.

Until the early 1990's, the company primarily processed olives for other companies. It also pressed oil from its own olives, which was consumed by the family or sold in bulk. Then the sons of the current proprietor joined the business, and they focused on building the business in oil obtained from the olives grown on their own land.

When the production of oil obtained from Rinaldi olives alone was no longer sufficient, the family decided to buy olives from local growers. An agreement was forged regarding cultivation and harvesting methods, and transport of the olives to the company.

Guidelines that Rinaldi suppliers must follow include:
A) Olives must be harvested in the stage called "invaiatura" (stage of maturation in which olives change color and become darker).
B) Olives must be stored and transported in well-ventilated boxes or crates.
C) Olives must be delivered to the mill within 12 to 24 hours after harvesting so that they can be crushed immediately.
D) Olive groves cannot have been treated with any agricultural pesticides. In cases where this has been done, it is necessary to produce appropriate documentation showing that such treatment has been carried out at the recommended intervals. However, we can state that because of the morphology of the land and the climatic conditions, the current olive groves do not require such treatment.

Rinaldi’s mission is to produce oil from the finest selection of olives and the most advanced milling process, while also respecting this secular tradition. The Rinaldi oil mill has been transforming olives into a traditional extra virgin olive oil for more than a century. Olio Rinaldi has a fresh, intense and easily recognizable aroma due to the passion which characterizes oil production in these zones. Rinaldi Co.Ltd. has also adapted its oil-production equipment, with the aim to increase the quality of its oil.

Rinaldi’s best-quality oil is obtained from hand-picked, well-ripened olives. Their transformation takes place during the period between mid-November and early December when the olives have reached the stage of "invaiatura." This produces an oil with low acidity and very high quality. The olives go through a cold milling process made by a continuous mill with stone wheels. Extraction is achieved through "superdecanter," an innovative low-temperature, continuous plant.

Rinaldi Ltd. utilizes several varieties of olives to enrich and differentiate the predominating "Ortice," from which is possible to obtain a very rare oil, rich in aromatic substances. These protect the oil from the oxidizing agents and leave its qualities unchanged in time. In order to preserve the high quality of this product, the Rinaldi firm doesn't filter its oil, but separates it in a natural way; this process conserves the original organoleptic features and peculiar opacity of the genuine product.
Why Vantera oil?

The extra virgin olive oil produced by Frantoio Rinaldi in Pontelandolfo takes its name from the highly prized apron once called "avantiseno" by the famous lawyer Daniele Perugini, although now it goes by the name "vantera" (from the word "avantiera"). It has a panel of colored woolen cloth in the center. Above and below this is embroidery of a type that was a traditional handicraft in the town of Portelandolfo.

The embroidery was produced by the women artisans of Pontelandolfo on a frame using bobbins, needles and forklike instruments. It was made as a decoration for their own vantera aprons. The position of the embroidery actually changed in the early 1900s from a horizontal to a vertical position.

The "vantera" was part of the native dress of the country women of Pontelandolfo until the beginning of World War II. Today it has been revived by the local folklore group in an effort to preserve the artistic and cultural heritage of the people of Pontelandolfo. It was used as a decorative article of clothing.

By adopting the term "Vantera" as the name for the Frantoio Rinaldi product, they have tried to emphasize their strong ties to our region. Indeed, it is important to point out that the olives from which Vantera oil is extracted are produced solely by the centuries-old Ortice olive groves of the Pontelandolfo region. Vantera also implies "vanto" – something to be proud of – since it represents the best of the region's agricultural products.

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