EXTRA VIRGIN OLIVE OIL “D.O.P. UMBRIA COLLI ORVIETANI” DIAMOND

PRODUCTION AREA

Montecchio (Terni) Umbria.

ALTITUDE

435 metres above sea level.

OLIVE VARIETIES

Moraiolo, Frantoio, Leccino

SOIL TYPE

Rocky.

HARVEST

Half of October by mechanical instruments.

PROCESSING

After being washed in water the temperature of the ambient air, the olives are pressed by a special ma- chine called “frangitore” after which the pulp is mixed in order to refine it further. It is then squeezed to extract the liquid composed of water and oil. Special stainless steel separators, exploiting the difference in weight between oil and water, extract the final product - extra-virgin olive oil. COLD PRESSED.

YIELD

16,5% approx.

USE IN COOKING

Preferably used uncooked.

FLAVOUR

Slightly fruity, perfect balance between peppery and sweet.

NOTE

It is superb if used to make bruschetta (toasted Italian bread made with garlic and olive oil) or in other dishes which requiring uncooked oil, allowing you to fully appreciate its fruity yet delicate flavour achieved thanks to an extremely low acid content.

Glass bottles

0,750 lt 0,500 lt 0,250 lt

25.35 fl.oz. 16.90 fl.oz. 8.45 fl.oz.

Special packagings

Galloncino 0,250 lt

Transparent glass bottle 8.45 fl.oz.

Square cans

0,250 lt 0,500 lt 3 lt

8.45 fl.oz. 16.90 fl.oz. 101.44 fl.oz.

• DOP UMBRIA COLLI ORVIETANI

• ESTRATTO A FREDDO · COLD PRESS

• MADE IN ITALY