TYPE OF OIL: Organic Extra Virgin Olive Oil
PRODUCTION AREA: Località Manciano, Colline di Trevi (PG)
AVERAGE HEIGHT: 500 m. above sea level
TYPE OF SOIL: Clayey, limy
AVERAGE AGE OF OLIVE TREES: 100 yrs
CULTIVATION METHOD: Monocone
HARVEST TIME: November
HARVEST METHOD: Hand picking. The olives collected are brought within 6 hours to our oil mill for pressing within 12 hours of the harvest
CRUSHING METHOD: Continuous two-phase cycle
PRESERVATION METHOD: Small stainless steel containers sealed and at controlled temperature
ORGANOLEPTIC ANALYSIS: Medium fruity. Of a beautiful intense golden color with green tones, clear, the nose is broad and enveloping, rich in decidedly herbaceous scents with dominant notes of artichoke and unripe almond, with an intense and decisive bitter charge. On the palate it is complex but balanced with green olives, thistle, aromatic herbs and spices.
COMBINATIONS: The fresh vegetable component of Moraiolo is perfect raw on legumes such as potatoes, chickpeas, lentils and all soups that need the addition of spicy and herbaceous aromas. Excellent on grilled red meats, roasted vegetables, gratin dishes, important fish and medium-aged cheeses.