Quality products


In our olive tree grooves, we cultivate centuries-old plants, mainly pertaining to native cultivars: “Colletorto black olive” and “Cazzarella”.
The olives are harvested during the “veraison” period, and are pressed within 6-12 hours in a controlled-temperature two-stage olive-press. These techniques, and the special care given to the olive tree grooves, placed in a hilly area location, and thus subject to a suitable thermal range, guarantee the highest possible quality and excellent organoleptic characteristics.

The name “Cantajo”, chosen for the product, derives from an ancient oil unit of measurement, used in Molise until the Unification of Italy. One Cantajo was equivalent to 89.10 kg.

“Colletorto black olive” – Organoleptic profile: oil characterized by a medium fruity aroma, with hints of freshly cut grass, green almond and artichoke. Excellent bitter and spicy quality

Profilo Organolettico “Rumignana”: Olio caratterizzato da un livello medio di fruttato con sentori di erba di campo, con toni di cicoria e cardo,. Deciso nelle caratteristiche di amaro e piccante.

The Cantajo Oil and the “Colletorto black olive monocultivar”, as any other excellent-quality extra virgin olive oil, are not just condiments, but Nutraceutical products par excellence.
The term “Nutraceutical” has been coined in 1989, by the Italian-origin American doctor Stephen De Felice, and it combines the words “nutrition” and “pharmaceutical”; it refers to the area of research which deals with the study of food beneficial to human health.

When reading this definition, extra virgin olive oil lovers will surely recognize their loved product in it. This is so true: recently, extra virgin olive oil has been recognized by many researchers as the first natural nutraceutical product in history. Thus, extra virgin olive oil is a Nutraceutical oil.


Grains have always accompanied the history of mankind. In the last years, their consumption has seen a significant growth, and most of the grains used for food products, to the detriment of quality and safety, are imported.
“Antiche Masserie Luca Spina” has decided to revaluate ancient native varieties, in order to guarantee the maximum level of quality and safety to the consumer.
Our products are characterized by the unique tastes of our territory and its biodiversity, and, apart from their great taste, they embody important historical, cultural and ethical values. The future of next generations is tightly connected to nutrition, and the role of growers is first and foremost connected to the importance of educating their clients on healthy, authentic and environmentally-friendly food choices…

We offer selected products based on

  • Senatore Cappelli” durum wheat: rustic variety used in Italy until half of the Nineteen Century, and then sunk into oblivion, to make room for more productive and resistant varieties. Apart from its high-quality product, Cappelli wheat is highly appreciated for its high protein content and lower glycaemic index, compared to modern wheat. Cappelli wheat, an Italian success story, in the past marked a breakthrough for many farmers afflicted by very-low yields, and for high-quality Italian productions..
  • Saragolla” durum wheat: original of Egypt, it was introduced in some areas of Southern Italy around 400 AC. In Molise, it represented the wheat for pasta making par excellence. Its production has been abandoned to make room for higher-yielding modern low-cut durum wheats. Jeopardized by genetic erosion, it’s currently cultivated only in very few areas.


An important part of the Italian culinary tradition, legumes were largely appreciated by Romans and widely used in Medieval times. Our farmers often ate legume-based soups, which ensured a balanced protein intake, when they could not afford meat. Considered a humble food for a long time, they are now appreciated even in “elite” cuisines. Our company has carefully selected native varieties of Molise, in order to foster their consumption and give value to their high nutritional value.

Native variety of the central areas of Molise; they are small and their skin is very thin and highly digestible.