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TREVI OLIVE OIL AND DELICACIES • UMBRIA

Olio Flaminio D.O.P. UMBRIA

///Olio Flaminio D.O.P. UMBRIA
Olio Flaminio D.O.P. UMBRIA2017-09-13T18:00:37+00:00

FLAMINIO D.O.P. UMBRIA Colli Assisi-Spoleto Olive Oil TRACCIATO (traceable)

Produced with cold milling using only Moraiolo olives from the municipality of Trevi (Province of Perugia), using the UNAPROL UNI EN OSO 22005:08 Traceability system, Olio Flaminio D.O.P. UMBRIA Colli Assisi-Spoleto TRACEABLE is unmistakable thanks to its intense, full-bodied and decisive, fresh olive flavour and its delightfully bitter aftertaste with pleasantly spicy notes.

For this selection our Master Tasters use rigorous and exacting methods to select every individual pressing choosing those productions with stronger, more intense flavours to be certified D.O.P. UMBRIA Colli Assisi-Spoleto is therefore the expression of one of the finest traditional products in the Region.

The entire olive oil production process is controlled and certified. Through the identification number printed on every bottle and using the UNAPROL UNI EN ISO 22005:08 coding system it is possible to provide complete information, delivered by text message, on the production chain: from the place of production, processing and packaging, to the variety of olive that is cultivated to the chemical analysis, all of which is guaranteed by the Certification Body.

TECHNICAL INFORMATION SHEET

HARVESTING PERIOD
First half of October.

CULTIVAR
100% Moraiolo from the Municipality of Trevi (Perugia).

EXTRACTION SYSTEM
Continuous, two-and-a-half-phase cycle extracted cold within 12 hours of harvesting.

APPEARANCE OF THE OLIVE OIL
Clear.

COLOUR
Emerald green.

FRAGRANCE
Fruity, like fresh olives.

FLAVOUR
Intense and full-bodied taste of just pressed olives, with a pleasantly bitter and spicy aftertaste.

DENSITY
Medium.

PACKAGES
750 ml, 500 ml and 250 ml bottles.

PAIRINGS
As a dressing on all dishes with strong flavours, perfect on bruschetta, salads, red meat, grilled meats and vegetables, stewed meats and legume soups.

ORGANOLEPTIC PROFILE