Presentation
 The
olive-groves and vineyards of the Cipolloni agrarian holding
extend over the hills of the green region of Umbria, in the
area surrounding the town of Foligno. In the 1950s,
Alberto Cipolloni, a graduate in agricultural science, took
over the company and long family tradition of olive growing
and transformation dating back to the last century, and introduced
technological and structural innovations with the aim of obtaining
only excellent quality extra virgin olive oil.Every evening
in the olive picking period, the olive harvesters send the
hand-picked olives to the oil mill from the olive groves situated
on the slopes of Monte Subasio at the gates of Assisi,
from the saplings in the valley of the river Topino
and from the olive trees growing on the stony terrain of Colle
S. Lorenzo and the Coste of Trevi. Here the old
oil-master selects the olives according to their quality and
place of origin and after removing leaves and washing them
he sends them to be crushed so that the oil can then be slowly
extracted with a cold press. This is how the highly prestigious
Typical Umbrian Oil is obtained with its intense green
colour, perfume of fresh olives, full fruity flavour and pleasantly
bitter aftertaste.Today this product from the still unspoilt
nature of Umbria is joined by products of the FRANTOIO
VERDE. Infusions with herbs in extra virgin olive oil,
olive pastes and honey, are an integral part of the Umbrian
gastronomic tradition and of the Benedictine culture which
impregnates the whole of our region.
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