The type of tree in our land is solely moraiolo name that means ‘of the wall’. The story behind this is that olives in our region have been introduced by monks from Greece or Costantinopolis, these monks grew their olive trees in the holes where they picked the stones to build their walls for their houses.
Olives are hand picked, then loaded in aired containers and brought to the mill where are stored prior to the pressing away from heat in a temperature between 14 and 20 degrees C.
The pressing is performed within 6 hours from the harvest in cold conditions. The oil is then stored in stainless steel containers, in a modified environment (Nitrogen).
green with shades of golden yellow;
Fruity, intense, penetrating, with strong hints of herbs;
full round taste with fruity tones and strong personality, hints of bitter and spicy;
Considering this is a full round taste oil, with strong flavour and hints of bitter and spicy. It gives a valuable contribution, intended to give flavour and complexity. It is therefore ideal for strong savoury dishes like bruschetta, barbecue, roast, beans soup, fresh celery salads, grilled mushrooms, pasta and beans, spinach, raddish salads, crispigni, sauteed with garlic and oil etc.). This oil complements with sweet tones like potato and leek soups.
This product keeps its fruity taste over a period of time.
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Tag: Bio Biological Celiac disease Cooking Environment European Regulaments Foods Gluten free Health high quality Label Meat Mediterranean Diet Nutrition Olive Oil PDO Umbria veg White meat
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