Oleum nostrum (ONE) è un progetto di cooperazione finanziato dall'Unione Europea per la creazione di un marchio di qualità di un prodotto simbolo della tradizione culturale e dell'economia rurale del Mediterraneo. Gli obiettivi del progetto sono la riqualificazione , l'ottimizzazione ed il monitoraggio dell'intera filiera produttiva dalla coltivazione alla raccolta e trattamento delle olive fino alla lavorazione, al confezionamento e alla commercializzazione dell'olio. Oleum Nostrum è una delle iniziative che l'ente Provincia di Rieti, partner capofila del progetto, intraprende per valorizzare le tipicità locali e promuovere il patrimonio culturale ed ambientale del territorio.

Oleum Nostrum (ONE) is a co-operation project (financed by the EU under the ECOS OUVERTURE 1998/2001 programme) between four European regions that produce extra virgin olive oil - the Rieti Province (leader), the Regional Province of Palermo, the Community of Slovenska Istra, and the French Region of Corsica (Office du Développement Agricole et Rural de Corse - O.D.A.R.C.) - in order to create a quality label for a product that symbolises the traditional culture and the rural economy of the Mediterranean. Olive oil, which has always been a main actor of the Mediterranean cuisine, was recently rediscovered for its taste, its nutritional value and its healthy characteristics. The project enhances the identity of the regions while promoting the cultivation of olives, the production of oil and the typical cuisine, on the basis of organoleptic characteristics that distinguish the oil from a certain region. The Co-operation between regions has presented a working method that links territorial marketing initiatives to product marketing, while enhancing the system of local SMEs and promoting the internationalisation of excellent products in line with the European policy and in reply to the demand of the market. To this end, a series of actions were identified that are orientated towards the requalification and the optimisation of the whole production chain of the crop, to the harvesting and the handling of the olives, to the processing, the packaging and the marketing of the oil, even throughout fairs and cultural gastronomical events.