Flaminio extra-virgin olive oil is the result of hard work, passion, and patience and needs to be protected until the last minute! Inert nitrogen in a dark glass bottle.

The bottling line, which is located in a sterile chamber, makes it possible to keep oxygen from getting into the bottle by adding inert nitrogen: this prevents later oxidation of the product, and the formation of peroxides leading to a rapid deterioration in the quality of the oil and a loss of fragrance and aromas in high-quality oils.

Before they are filled, sterile air is blown into the bottle. Then, the olive oil is added to the bottles from the bottom up under the pressure of nitrogen gas, and finally, air is removed from the neck of the bottle between the cap and liquid by adding another puff of inert nitrogen.

The olive oil is bottled on a case-by-case basis depending on requests: this way Flaminio extra-virgin olive oil is always provided fresh to the final consumer.

Taking advantage of the different levels of ripeness of the olives and the different percentages of cultivars in our territory, Moraiolo, Leccino and Frantoio, we produce four different selections of extra-virgin olive oil.

Extra-virgin olive oil Flaminio Non Filtrato (unfiltered) is the first we produce and bottle. Unfiltered, cloudy, just as it comes out of the mill… “the quintessential virgin olive oil”!

Sold to order, we produce only 5,000 bottles, given the very small amount that is produced at the beginning of October.

Just-pressed, unfiltered olive oil has intense odours and flavours, but it is important that it is purchased during the production period and used within three/four months at most: prolonged contact of the olive oil with its residues – water and the oily deposit – causes an accelerated oxidation of the olive oil as a result of the oxygen contained in the water (the olive oil, therefore, ages more quickly) and the creation of unpleasant odours and flavours from the deposit.

The DOP Umbria Colli Assisi Spoleto olive oil, from 100% Moraiolo olives from the municipality of Trevi, is also made using the very first olives of October, but it is filtered to guarantee it lasts longer. It is sold after it has passed certification, at the end of October – beginning of November.

Next, in the second half of October, Flaminio Fruttato Olive Oil (fruity) is made with predominantly Moraiolo olives predominating over the Leccino and Frantoio varieties and Flaminio Biologico Olive Oil (organic) monocultivar 100% Leccino olives. Production ends with the selection of   Flaminio Delicato Olive Oil (delicate), in the first half of November, where the sweetness and fragrances of Leccino and Frantoio olives prevail over the bitterness typical of Moraiolo.

The bottling schedule also considers packaging needs, with precedence being given to cans and 750 ml bottles, followed by the 500 ml size and then the 250 ml size.