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Six varieties grow in our organic olive groves on the hills of Assisi. Each gives the oil a different character: choose one to get to know it.
Young, fresh, versatile.
Favolosa, or FS-17, is the most modern variety in our olive groves. It gives a fresh, clean oil, versatile on soups, salads and grilled food.
Ideal for: Soups, salads, grilled food
Balanced and elegant.
The Frantoio cultivar yields a balanced, elegant oil with light green notes. It is at its best raw, on bread, and pairs gracefully with a wide range of dishes.
Ideal for: Raw, on bread, vegetables
Soft and delicate.
Leccino gives a soft, delicate oil with a hint of almond. It dresses food without masking its flavours: ideal when the dish itself should take centre stage.
Ideal for: Salads, delicate dishes
Full of character, with a pungent finish.
Leccio del Corno gives an oil with aromas of grass and artichoke: soft on the palate, with a lightly pungent finish. Perfect for rustic traditional dishes.
Ideal for: Soups, rustic dishes, grilled food
Bold and lively: the backbone of Umbrian olive oil.
Moraiolo gives a bold oil, with notes of fresh grass and artichoke. It is the variety that most defines Umbrian extra virgin olive oil, and it brings structure and personality to our blend.
Ideal for: Bruschetta, pulses, chargrilled meat
The work behind the scenes.
Pendolino is prized above all as a pollinator: it helps the other varieties set fruit and benefits the whole olive grove. Its oil is delicate.
Ideal for: Pollinating the olive grove
Intensities are indicative.
Taste the result: medium fruity, balanced between bitter and pungent.
