In Petacciato, on a hill overlooking the Adriatic Sea, siblings Ilaria and Luca Talucci founded Molisìr, the brand of the Colle degli Ulivi farm. This organic project focuses on local cultivars, complementing its olive oil with pasta and flour, and rounding out the story of the land with hospitality.
Nestled between the Adriatic Sea and the hills of the Molise hinterland, Petacciato enjoys a privileged location. From the town and the surrounding countryside, the view stretches toward the Gargano, the Tremiti Islands, and the Maiella. It is within this landscape—still relatively unknown to domestic tourists—that the Colle degli Ulivi farm is located.
Founded in 2018 by thesiblings Ilaria and Luca Talucci, the farm covers approximately15 hectaresand has roughly three thousand vines. In 2025,Molisìr was launched—a brand designed to unite and highlight the estate’s agricultural products. It is, therefore, a new venture that chooses to begin with organic extra virgin olive oil to showcase the identity of a region with a long tradition of olive cultivation.
Three Cultivars to Understand the Region
The most interesting part of the production consists of the three single-varietal oils from the Gold Selection. Alongside the Leccio del Corno—a variety found in several Italian regions and prized for its aromatic finesse—there are two cultivars closely associated with Molise: the Gentile di Larino and the Cerasa di Montenero. The decision to focus on local cultivars serves a specific purpose: not merely to produce organic extra-virgin olive oil, but to help raise awareness of an olive-growing heritage that remains largely unknown outside the region’s borders.
The Gentile di Larino is the most representative variety of the region’s olive cultivation. It generally produces well-balanced oils, characterized by vegetal aromas and a bitterness that is more pronounced than the pungency. The Cerasa di Montenero, which is less widespread and therefore particularly significant from a biodiversity perspective, takes its name from the shape of the fruit, which resembles a small cherry.
Harvesting takes place between September and October, with the optimal ripening time selected for each plot. The olives are picked from the trees by hand or using small mechanical harvesters, placed in ventilated crates, and transported within a few hours to our trusted mill in nearby San Salvo. After washing and crushing, the paste is kneaded at a controlled temperature and undergoes cold pressing.
From single-varietal coffees to blends
Alongside the three single-varietal wines is the Tradition Line, consisting of blends crafted to offer different levels of intensity: Delicate, Balanced, and Spicy. The first, made primarily from Frantoio and Leccino olives, has a light fruitiness; the second aims for a more balanced profile; the third is designed for those who prefer oils with a bolder character.
The line also includes seasonings flavored with lemon, basil, and rosemary. Olive oil remains at the heart of the project, but it is not the only focus: the farm’s fields also yield durum wheat flour and various types of dry pasta, including spaghetti, tagliatelle, fusilli, and paccheri. A small agricultural supply chain that thus seeks to bring to market not a single product, but a selection of items tied to everyday Molisan cuisine.
Oil production for the 2025 harvest totaled approximately 40 quintals. Distribution takes place through e-commerce, specialty stores, and the foodservice sector, with the goal of gradually expanding into Germany and Northern Europe as well.
Sleeping Among the Olive Trees
The agricultural aspect is complemented by the lodging aspect. On the same property is Agricolle degli Ulivi, a farmhouse and B&B nestled in the countryside, with views of the sea and the mountains. The accommodations include rooms overlooking the landscape, a suite with a sauna and a hot tub, a detached cottage, and fully equipped outdoor areas.
Breakfast also features local specialties, and the panoramic terraces allow guests to truly experience the area beyond just a simple overnight stay. Agricultural production and hospitality thus come together in a single experience: discovering Molise through its landscapes, taking a break among the olive trees, and savoring at the table the produce harvested from those very fields.
