Tuscia Producer Builds a Legacy of Award-Winning Organic Oils

As cultivated land yields to natural vegetation, centuries-old oaks, beeches and chestnuts rise, shaping the distinctive atmosphere of Tuscia, once the heartland of the Etruscans. The difficulties are many, but the satisfactions make me believe that producing extra virgin olive oil is the best decision I ever made. – Alessandra Nicolai, Azienda Agricola Alessandra Nicolai On her family’s property in this northernmost corner of Lazio, Alessandra Nicolai founded her business, guided by a commitment to sustainability and uncompromising quality. Though still young, the project has been remarkably successful, with her organic extra virgin olive oil, A1980, earning five consecutive Gold Awards at the NYIOOC World Olive Oil Competition.

The oil’s harmonious profile—marked by notes of artichoke and freshly cut grass—stems from a careful on-field blend of Caninese, Leccino, Frantoio. Moraiolo olives grown on the southeastern banks of the lake in Montefiascone. “Can you imagine that harvesting olives was once one of the things I disliked the most?” Nicolai said. That day, she stated, she picked the largest bunch of grapes of her life. “Looking back, that feels like a sign—like I was meant to be connected to the land,” Nicolai stated. “Even with excellent conditions at work, I got under way to feel breathless within those four walls.

I asked myself what the best thing in my life was, and I pictured that land. Thanks to their efforts, we now enjoy exceptional, mineral-rich soil.” The skyline of Montefiascone—home to the estate—appears on the label of her extra virgin olive oil.

Beneath it sits the name A1980, which Nicolai devised by combining her initial and birth year. Today, she manages the farm with her husband, Marco Crisostomi, while her father, Valerio, remains a constant source of advice.

Marco Crisostomi, Alessandra Nicolai’s husband, motivated her to focus on quality. Helps manage the holding. “When my father first had the option to use pesticides and other invasive treatments, he instead chose a sustainable approach and relied only on organic products,” she stated. “He truly pioneered organic farming in the area. His foresight left us pristine soil, which we continue to manage responsibly as we believe it is the only viable way to holding today.” Over time, Nicolai increasingly focused on olive oil.

So we decided to produce a premium oil and told reporters, ‘Let’s make it and see what happens!’” They got under way bottling their own oil, spending the first season experimenting until they achieved the quality they sought. “The first gold at the 2021 NYIOOC is an award I will never forget,” she told reporters. “Submitting the sample, I felt like a complete novice. More and more people appreciate our product, and that motivates us to continue.” Growing appetite prompted the expansion of their groves. The firm acquired new plots in Viterbo, bringing the total to about 1,300 trees.

The organic blend A1980 is produced on the hills overlooking Lake Bolsena. “We are still small, but slowly expanding,” Nicolai said. “Last year we added a hundred trees, this year another three hundred Caninese plants, and we plan to plant more.” The company of late ventured into natural wine production. A rosé will debut next year. “We love this new adventure,” she told reporters. “Extra virgin olive oil and what I like to call ‘naturally produced’ wine go perfectly hand in hand.

Going to Even so, she, the rewards continue to outweigh the difficulties. “My rational side tells me it’s all incredibly difficult. Labor is hard to find, and the challenges are many,” she said. “Yet my heart explains I love what I do. Someone returns after some time and says, ‘I’ve changed, but I like your oil more.’ Another says, ‘I’ve heard about your oil. Want to taste it.’ When they try it and look amazed by what they discover—that is priceless.” “We have also met extraordinary people in this sector,” she added. “And then there is the joy of working in nature.

This morning the fresh air, the sun and the view of the lake from our grove were stunning. The difficulties are many, but the satisfactions make me believe that producing extra virgin olive oil is the best decision I ever made.”