FLAMINIO D.O.P. UMBRIA Colli Assisi-Spoleto Olive Oil
Produced with cold milling using only Moraiolo olives from the municipality of Trevi (Province of Perugia), 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.
DOP (Protected Designation of Origin) certifies that production, transformation, up to the packaged product, are carried out within a well-defined geographical area. Furthermore, the DOP certified oil must also present organoleptic qualities characteristic of the territory, to protect territorial biodiversity.
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.
2005 / 2011
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
