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This is the oil obtained from olives picked on the hills between Assisi and Trevi. The moraiolo and frantoio olive varieties confer excellent organoleptic and analytical characteristics which have assured it success and appreciation at all tables. The frantoio olive with its delicate flavour makes this oil particularly appetising to unaccustomed consumers.
Given its excellent analytical characteristics it is an oil which, if correctly conserved, maintains its flavour and properties for a long time.
The round one-litre bottle and 5-litre tin contain extra virgin olive oil representing the qualitative and productive synthesis of the year’s harvest. This oil therefore constitutes the average basis from which the best lots are selected to make up the Alberto Cipolloni selection and the DOP Umbria. Our continental production zone which is cold for the olive tree, sloping lands at 350-700 metres above sea-level, and the local prevalence of the moraiolo olive, not only contribute towards the maximum in world quality but also ensure a constantly high quality which is unrepeatable in any other production zone.
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