PDO UMBRIA COLLI ASSISI-SPOLETO EXTRA VIRGIN OLIVE OIL
PDO UMBRIA COLLI ASSISI-SPOLETO EXTRA VIRGIN OLIVE OIL
ml. 100
ml. 250
ml. 500
Moraiolo, Frantoio and Leccino varieties from the hills of Roviglieto and Scandolaro are used for PDO Umbria Colli Assisi-Spoleto Extra Virgin Olive Oil. Small-sized, low yielding olive trees whose life is closely related to the life of the people who take care of them between the earth and stones until the harvest. Only a careful selection of the fruits allows us to obtain this intense aromatic note of green olive; the balance between bitter and pungent flavour distinguishes this typical Umbrian extra virgin olive oil.
Brand name:
COLLERUITA PDO Umbria Colli Assisi-Spoleto Extra Virgin Olive Oil
Harvesting technique:
Picked by hand with manual or hand-held pneumatic combs
Harvest time:
October and November
Crushing system:
High-tech continuous mechanical crushing equipment.
Storage method:
Reseal after use, keep it in a cool dry place far away from heat and light sources.
Density: average fluidity.
Color: intense green.
Aroma: to the nose it is wide, elegant and enveloping, marked by an extraordinary complexity and persistence. Strong and rich in vegetal hints of artichoke leaf and chicory, along with aromatic notes of mint, sage and wild fennel.
Taste: the taste is complex and very elegant. It is distinguished by notes of thistle, heart of artichoke, lettuce and sweet almond on the finish. Balsamic and persistent, it has strong bitter and pungent nuances.
Interessante per la sua carica aromatica, si sposa a meraviglia con carpacci di tonno e pesce spada e con minestre di lenticchie e di verdure.
Esalta tagliate di manzo e costine di agnello alla brace. Ideale ingrediente per insalate di funghi porcini e verdure gratinate.
Ottima base per il gelato all’olio evo da unire a una riduzione di frutti di bosco.
