UMBRIA D.O.P.

Altitude: 300-350mt. Above sea level.
Olive Variety:
Agogia 15%, Moraiolo 20%, Frantoio & Leccino 65%.
Harvesting Method: By hand.
Extraction Method:
By continuous cycle
Appearance: Slightly cloudy or clear through natural sedimentation.
Colour:
Green with golden reflections.
Fragrance:
Medium light and fruity with signs of raw vegetables and fresh fruits.
Flavour: Medium to lightly scented with notes ofartichoke, green tomato and almond,slightly bitter and peppery and balanced with a good aromatic tone.
Consistency:
Very fluid.
Use:
Best when used raw on fish hors d’oeuvres, pasta, risotto and soups, fish and shellfish, salads and boiled vegetablesand grilled and boiled meat. It is especially suited for use in baby food.
Production:
Limited, packaged in special dark glass bottles of 750cl, 500cl and 250cl capacity.Control Institute for Umbria D.O.P3A- Parco Tecnologico Agroalimentare of Umbria.
Storage:
Store in a cool dry place at ambient temperature 15C-18C. Keep away from direct heat and infra-red light as this will damage the oil.