Extra virgin olive oil PDO Umbria


TECHNICAL DATA SHEET

Extra virgin olive oil PDO Umbria

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A product of great dietary and gastronomic value, Umbrian extra virgin olive oil is an essential component of the highest national culinary tradition. Arnaldo Caprai's extra virgin olive oil is obtained from olives of the Moraiolo, Frantoio and Leccino varieties harvested by hand from trees cultivated on hillsides in the Montefalco area. Characterised by olives being pressed within 24 hours of being picked and by a strictly cold extraction system, Arnaldo Caprai's extra virgin olive oil is a product that expresses organoleptic characteristics of extraordinary intensity and great typicality.

Varieties
Moraiolo, Frantoio, Leccino
Harvest period
Mid-October
Collection
Manual
Crushing
the olives are pressed within 24 hours of harvesting
Extraction system
Sinolea
Colour
Intense dark green
Tasting category
Medium fruity
Tasting notes
Pleasantly fruity with a spicy bitter aftertaste
Pairings
The freshness of this olive oil gives something special to cereal soups and is a perfect dressing on meat, fish, salads, and of course, bruschetta
Format L
0,25/0,50

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