The area of Sabina is highly suited to olive cultivation and has been used for this purpose for around 2,000 years. The Sabina olive groves receive mention from Cato, Horace and Columella, while the Regestro Farnese, now kept in the Farfa Abbey, contains historical references to olive-growing in the area. Indeed, the Canneto-Sabino district boasts Europe's oldest productive olive tree. 
       To qualify for the DOP certification, Olio Extravergine d'Oliva Sabina must be seventy-five percent derived from one or more of the following varieties: Carboncella, Leccino, Raja, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago and Rosciola.

       Olio Extravergine d'Oliva Sabina has a maximum acidity of 0.70 percent. It is golden-yellow in colour with tints of green when the oil is very fresh. Its scent is fruity, while the taste is fruity, velvety, uniform, aromatic and sweet, though also with bitter tones when the oil is very young. 
       The production of Olio Extravergine d'Oliva Sabina must take place within the territory of Sabina which encompasses a number of town districts in the provinces of Rieti and Rome.

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