In the territory of Montefalco, the olive groves or "chiuse" are located on the highest and most ossiferous grounds, that are particularly suited to olive cultivation. (Altitude 400 m.a.s.l. with a southern exposure).
The organic cultivation of olive groves does not allow the use of either chemical fertilisers or synthetic pesticides.
Olive Varieties: Moraiolo, Frantoio and Leccino.
Harvest: Hand-picked in the second half of October. The olives are immediately transported to the oil mill in special crates.
Production: The olives are crushed within 24 hours, using the continual cold extraction process, which allows the outstanding organoleptic qualities of the oil to be preserved.
Flavour: medium strong tending to peppery (in the first months). Colour: Emerald green.
Aroma: Fruity, release of intense fragrances, with aromatic notes of artichoke, fresh grass, green olive and walnut.
Serving Suggestions: Raw, especially recommended drizzled onto salads, cooked vegetables, pulses, soups and grilled meats.
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