EXTRA VIRGIN OLIVE OIL
DOP UMBRIA COLLI ASSISI- SPOLETO

EXTRA VIRGIN OLIVE OIL
DOP UMBRIA COLLI ASSISI- SPOLETO

Moraiolo, Frantoio and Leccino varieties from the hills of Roviglieto and Scandolaro are used for COLLERUITA-DOP Umbria Extra Virgin Olive Oil Colli Assisi-Spoleto. 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.

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Brand name:

COLLERUITA Dop 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

Sistema di frangitura:

impianto a ciclo continuo ad alta tecnologia

Crushing method:

High-tech continuous mechanical crushing equipment

Appearance: limpid after filtering.

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.