In the territory of Montefalco, olive groves or "chiuse" are located on the highest and ossiferous grounds, that are particularly suited for olive cultivation. (Altitude 400 m a.s.l.; southern exposure).
The organic cultivation of olives, certified by CCPB, does not allow the use of either chemical fertilizers or synthetic pesticides.
Olive varieties: Moraiolo, Frantoio and Leccino.
Harvest: hand-picked in the second half of October. The olives are immediately transported to the oil mill in special crates.
Production: the olives are crushed within 24 hours, using the continual cold extraction process, which allows the outstanding organoleptic qualities of the oil to be preserved.
Taste: medium strong, slightly piquant (when freshly pressed).
Colour: emerald green.
Aroma: fruity, release of intense fragrances, with aromatic notes of artichoke, fresh grass, green olive and walnut.
Serving suggestions: raw, especially recommended drizzled onto salads, cooked vegetables, pulses, soups and grilled meats.
Sizes: 500 mL and 750 mL bottles; 5 L can.