Olio extra vergine di oliva
We hand pick the olives for this oil from our own olive grove. Once picked the olives are immediately taken to be
pressed thus ensuring the highest quality of oil. Our oil is the result of ancient knowledge and modern technology.
Moraiolo, Frantoio, Leccino
Olio Extravergine di Oliva
From the end of October to mid-November.
Knife pressing. Two-stage integral extraction.
Oil is extracted with traditional stone grinding wheels.
The color is green tending towards yellow. Fruity aroma, peppery taste.
Drizzle the oil as it is over any traditional Umbrian dish and add to saradas, cooked greens and vegetanpies, or soup.