Fabio Chiappini
A TREASURE TO BE SHARED
DISCOVER
Fabio Chiappini is the manager of the Frantoio del Poggiolo olive mill.
Fascinated by the olive mill owned by his grandparents who were extra virgin olive oil producers, even as a child Fabio was captivated with this precious natural fruit.
Having met Monini in the mid-1990s, Fabio was happy to join this family run business in 2003 and is now involved in all aspects of the farming phases. From pruning to manuring, soil preservation and the olive harvest, not to mention the guided visits and tasting courses he runs both in Italy and abroad.
In addition to the courses for adults, Fabio also welcomes children during school visits.
Recalling his childhood at his grandparents’ mill, he combines learning with fun. For example introducing the three enemies of extra virgin olive oil: light, oxygen and heat.
Monini’s investment in research, innovation and technology, combined with great attention to each step in the production process combines to create exceptional quality extra virgin olive oil.
Just a spoon of good oil can improve a dish, while a low-quality oil can ruin it. Fabio tries to pass this knowledge on to consumers, distributors and restaurateurs.
Olive farmers sometimes follow the so-called “tradition” which in some cases turn out to be simply bad habits.
No geographical area is a better origin than another. Good oil can be made anywhere by following the Monini seven golden rules.
On the international market Italian extra-virgin olive oil is very appealing because biodiversity and excellence have long been its recognized values. However, various factors, including the climate, the morphology of the land and a lack of appropriate investment, can lead to a situation in which the oil available for sale cannot satisfy the demand for it. In 2016, for example, Italy’s olive harvest was very limited, producing only a seventh of Spain’s oil. For this reason Monini turned to other countries whilst continuing to select quality raw materials with excellent characteristics.
