Extra Virgin Olive Oil from secular olive trees: Leccino, Frantoio, Moraiolo cultivars. Harvest happens in October here at Pizzogallo, near the beautiful time of Amelia, in the Province of Terni, in Umbria, at an altitude of 350m a.s.l. Olives, only olives we cultivate, are harvested by hand and crushed in the shortest possible time using cold extraction systems. Our EVOO has a maximum acidity (oleic acid) of 0.3 g per 100 g.
Organoleptic specification: Intense golden yellow color with delicate green hues. The nose is intense and complex. Taste is elegant and enveloping. Pleasant, well balanced hints of bitterness and spiciness. The fruitiness is light – medium
Recommended pairings – Ideal on bruschetta and vegetables, salads, soups. It is excellent with fish, white meats and fresh cheeses. It goes well with first courses with shellfish, grilled fish, grilled or roasted meats.