Produced by our olive grower, Alessandro Mazzuoli, in the in Città della Pieve, this Organic Extra Virgin Olive Oil is a prime example of the region's olive oil tradition. This oil is made exclusively from the finest Umbrian olive varieties: Moraiolo, Frantoio and Leccino.

It has been included in several editions of the Guide to Italian Extra Virgin Olive Oil published by Slow Food.

Organoleptic characteristics of Organic Extra Virgin Olive Oil

An oil with almost zero acidity and a high content of polyphenols.

TASTE PROFILE: A robust yet harmonious oil with a perfect balance of bitterness, spiciness and sweetness, enriched with unique and precious vegetal notes.

Olive Grove Characteristics

Location of the olive groves: On the hills of Città della Pieve, at an altitude of 350 to 450 metres.

Certified organic groves: The trees are grown in a polyconic vase shape with annual pruning, following natural organic farming techniques. No chemical fertilisers or synthetic pesticides are used.

Rapid olive processing for maximum quality

The olives are harvested at optimum ripeness. To maintain the high quality of the oil, the olives are crushed the same day they are picked in a modern mill close to the farm. Only cold mechanical processes (< 27°C) are used.

Storage before bottling: stored in stainless steel containers in suitable facilities at controlled temperatures between 14°C and 16°C. The oil is preserved under nitrogen to maintain its high quality over time.

Unfiltered raw oil

This extra virgin olive oil is bottled exactly as it comes from the mill, without any filtration process, leaving the product intact. The natural opacity and light haze of the unfiltered oil enhance its unique flavours, aromas and colours.