Izdelki za oljkarski mlin (1)

We'd like to present our dop olive oil to you. We use the olive tree“Moraiolo”, common in Assisi and Spoleto. It contributes to the production of an oil with an intense flavour, strong fruity taste, and stable over time. Its agronomic and qualitative characteristics are enhanced and blended with the other varieties of “Leccino”, “Frantoio”, and “Dolce Agogia”. These organoleptic characteristics are even brought out by the the type of the cultivated land, its cultivation methods, the attention drawn to the timely milling and last but not least the climate. As a matter of fact, the medium-low temperatures of the Autumn season foster the formation of oleic acid in the olives.