TYPE OF OIL: New CAMPOdeSOPRE Olive Oil
CULTIVAR: Moraiolo, Leccino, Frantoio
PRODUCTION AREA: Manciano, Trevi Hills (PG)
ALTITUDE: 500 meters above sea level
SOIL TYPE: Clay, limestone
AVERAGE AGE OF OLIVE TREES: 100 years
HARVEST PERIOD: October / November
HARVEST METHOD: Hand-picked. Olives are taken to the mill within 6 hours of being picked and processed within a maximum of 12 hours.
EXTRACTION METHOD: Cold-pressed using a 2-phase continuous cycle system
STORAGE: Small, sealed stainless steel containers kept at a controlled temperature

TASTING NOTES:

Medium fruity.
New CAMPOdeSOPRE Olive Oil has a golden yellow color with delicate green hues, and it is clear. The aroma is broad and enveloping, rich with hints of sage and rosemary, along with vegetal notes of artichoke and chicory. On the palate, it is complex and refined, with tones of wild herbs and a distinct finish of black pepper and almond. It has a pronounced bitterness and a balanced spiciness.

FOOD PAIRINGS:

The elegance of New CAMPOdeSOPRE Olive Oil complements simple tomato bruschetta, enhances legume soups and grilled vegetables, and pairs well with the complexity of meat dishes and the delicacy of grilled fish.

The Culture of Olive Oil

Sharing the culture of olive oil, its health benefits, and its importance in our diet is the life choice made by the Ciarletti Family, who have been cultivating their olive trees for generations, combining time-honored traditions with today’s most advanced technologies. Producing a high-quality olive oil results from a complex interaction of many factors, and only the dedication and passion of the owners ensure this happens every season. From the physical effort of pruning and hand-picking to the meticulous care during processing and careful storage, every step is essential. To bring you closer to a true understanding of the olive oil world, we are happy to offer guided tours of the mill and organize tasting lessons according to professional olive oil sommelier standards.