The olives from which this oil is extracted were selected and brought to Venafro in the 4th century BC by Marco Licinio, which gave them the name "Licinian olives". Valuable and produced in limited quantities, it has always inspired numerous poets: among the many Caio Plinio Secondo (' century AD) who in the "Naturalis Historia", "By public admission also in this natural asset (the oil) Italy has achieved leadership all over the world, thanks especially to the countryside of Venafro and to that sector that produces Licinian oil, hence also the special glory of the Licinia olive tree".

Appreciated even then for its fruity scent, it was reserved only for the tables of emperors and aristocrats. Considered the secret of longevity and vigor, it was also used for body care and for the cult of the dead.

Monocultivar Aurina
The LICINIUS extra virgin olive oil produced by the Di Muccio family since 1948 is obtained from olives belonging 100% to one of the oldest varieties of the Molise region: the MONOCULTIVAR AURINA. This cultivar, particularly suitable for the rather harsh climate of the Mainarde and Piana di Venafro, still resists the cold, water stress and the main parasites, without the use of pesticides, continuing to stand out for its chemical and organoleptic characteristics. Precisely to keep these characteristics unaltered, the olives are harvested while still green, starting from the first half of October, selected and cold pressed within a few hours.

This type of processing reduces the quantity produced to the full advantage of quality. Cultivated with the same passion and love as centuries ago, these olives continue to give a still very precious oil, with a golden color and a delicate and harmonious flavor, with a medium fruity and slightly spicy aftertaste; characteristics make LICINIUS a product suitable for all preparations: in particular typical recipes of Mediterranean cuisine, such as soups, legume soups, fish first courses and cold dishes.