A journey through flavors
TRADITION AND INNOVATION
A deep connection
between the past and the future
Our two-phase continuous-cycle cold extraction plant is of latest generation and no water is added during processing.
Olives are pressed twice by means of knives and hammers in oxygen free environment, temperature is constantly monitored and kept below 27° C.
The oil is then stocked in stainless steel containers with nitrogen atmosphere heads.
Our cultivars
Frantoio, Moraiolo and Leccino
Oxygen Free Double Pressing
constantly monitored temperature
Extra-virgin Olive Oil
cold extraction
THE KING OF THE MEDITERRANEAN DIET
Taste and Health
Extra virgin olive oil is an important food in the Mediterranean diet.
The taste of an extra virgin olive oil should be as close as possible to the essence of its fruit, because it is a true “squeeze.” A slightly bitter or spicy taste does not detract from the quality of the oil; on the contrary, it distinguishes one of its positive characteristics.
The scents of a good extra virgin give the perception of fruitiness, which, depending on the ripeness of the olive and its varieties, can be intense, medium or sweet.
A good extra virgin olive oil should have the characteristic smell of fresh olives and emit a scent of freshly cut grass.
PROTECTION MARK
DOP
The Umbria Colli Martani D.O.P. mark is granted only once an extra-virgin olive oil has passed rigorous sensorial (panel test) and chemical-physical analyses, in compliance with the production regulations.
This olive oil is both our ‘’flagship’’ and a source of pride. The cultivars are Frantoio, Moraiolo and Leccino. The olives are picked early in the season when they are still unripe to maintain all their organoleptic characteristics. Terrains, grooves, and olives are all certified in order to guarantee their traceability.
500 – 750 ml
