our history
In Rapino, there's a scent that has accompanied the seasons for more than sixty years: that of oil
the scent of Oleificio Fratelli Cinosi, a family story that began in 1963 from the passion and tenacity of Alfonso Cinosi.
At the foot of the Maielletta, in the Abruzzo foothills where olive groves shape the landscape and tradition is a living legacy, GRANDFATHER Alfonso brought a simple and authentic dream to life: to transform the fruits of his land into an oil capable of telling the story of his people.
In the 1960s, in this area of small wooden olive presses—known as “trabocchi,” like the fishing structures on the Adriatic coast—each family had its own story to tell. The Cinosis’ story begins with grandfather Alfonso and grandmother Antonietta, who, through sacrifice and ingenuity, even during the difficult war years, were able to continue an ancient vocation. Since 1997, thanks to significant investments and an expansion of the facility located at the entrance to the town, the oil mill has continued to grow without ever losing its soul.
Today it is run by brothers Antonello and Alfonso, heirs to a knowledge carefully passed down, along with the new generation represented by Eliana, Nicola, and Giorgio. Their task is to carry on the tradition with a fresh perspective, capable of combining authenticity and innovation.
La facciata del frantoio racconta, in silenzio, la storia di questo legame con la terra e con la cultura: una grande rappresentazione paesaggistica della raccolta delle olive, realizzata con mattonelle di ceramica, rende omaggio a Rapino, un tempo rinomato centro di ceramica artistica.
The mill’s façade silently tells the story of this connection to the land and culture: a large landscape representation of the olive harvest, made with ceramic tiles, pays homage to Rapino, once a renowned center of artistic ceramics.
Even today, just a few steps away, you can visit a small museum dedicated to this art that has shaped the town’s identity. The Cinosi Olive Mill produces an organic extra virgin olive oil made from local varieties—Leccino, Gentile di Chieti, Cucco, and Olivastro—hand-picked and cold-pressed within 24 hours. The “Cucco,” in particular, is a historic variety from the Abruzzo hills, a symbol of an ancient and distinctive olive growing tradition. Until two years ago, every step, from harvesting to pressing, was handled with artisanal precision, combining stone mills with modern technology to ensure the highest quality and sustainability of the process.
Today, as then, sales are largely by word of mouth: more than 400 families continue to choose their oil year after year. And beyond the borders of Abruzzo, the Cinosi tradition has also found a home abroad: in Canada, where a large association of Cinosi olive oil grows, and in the canton of Ticino, Switzerland.
Tradition, passion, and a love for things done to perfection: these are the values that have guided the Cinosi family for three generations. Each bottle tells a story of family, land, and dedication. A story that today looks forward, toward the fourth generation, with the same simplicity and light with which it all began, in the green heart of Abruzzo.
1963
– The origins
The Cinosi Olive Oil Mill is founded. Alfonso Cinosi opens the mill in Rapino, turning his passion for the land into a family business.
'70s
– Tradition takes shape
The mill becomes a point of reference for the town and a symbol of craftsmanship and genuine quality.
1997
– The renewal
The brothers expanded the plant and introduced new technologies, while keeping the traditional cold-milling methods intact.
2000
– Word of mouth
L’olio Cinosi conquista centinaia di famiglie grazie alla qualità e alla fiducia costruita nel tempo.
2010
– From Abruzzo to the world
The Cinosi brand crosses regional borders and arrives in Canada and Switzerland, bringing with it the Rapini tradition.
Today
The new generation
The fourth generation enters the scene: young, passionate, and ready to project the family history into the future.
