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With our olives we only produce extra-virgin olive oil and, at the time of harvesting, the fruit is carefully selected by hand. This care means that every olive-oil season tells the story of the uniqueness of the year’s production but at the same time maintains our production philosophy and the high quality of our oil. Our olive groves, immersed in unspoiled nature among woods and meadows, enjoy the enchanting sunsets of Lake Trasimeno every day … and that is how harmony and purity become flavour and scent.
Beyond competitions and brands, which carry the risk of trivializing the uniqueness and unrepeatable nature of oil production according to tradition, typicity and nature, tasting our product is the best way to realize the passion, care and attention that we devote to it every day, from pruning the trees and caring for the land to harvesting and processing the olives.
Tasting extra-virgin olive oil above all requires common sense: there is no need to turn to professional expertise and unpalatable terminology which distort the pleasure of simply enjoying a good food. A few technical notions may nevertheless help to note the characteristics of the oil you have in front of you. The three steps suggested by the experts are look, smell and taste.
Visual An extra-virgin olive oil should show a mid-to-low degree of fluidity. High fluidity is typical of oils with a high content of polyunsaturated fatty acids, such as seed oils. A green/yellow colour is a symptom of early or mature harvesting of the fruit.
Smell A more or less intense nose of olive and perhaps of vegetable, fruit or grass provides sufficient elements for you to be satisfied.
Taste The taste test identifies some basic flavours: bitter, sweet, sour and salty. It should be carried out very calmly, trying to memorize the maximum number of sensations.
We look forward to letting you taste and discover our oil, our history and our land in the best way possible
Perfect for seasoning dishes such as selvaggina, sea fish, grilled meat, legume soup, raw bitter vegetables and baked vegetables.
You can taste its strength and persistence with a classical bruschetta and with a fresh and tasty pinzimonio.
The Roncone is produced by the blend of three olive cultivars, secular products of these hills.
Frantoio Strong and resistant olive tree native to Tuscany, it gives an oil with a fruity taste of medium-strong intensity, complex and elegant, with broad vegetal tones that bring to the thistle and the artichoke on a base of dry almond.
Leccino Tuscan olive with an early ripening, its oil has a taste of ripe olive together with vegetable aromas, with a light bitter and spicy taste.
Moraiolo Widespread in Umbria, it gives a very small fruit but with a generous yield. Its oil has a very fruity flavor with marked vegetal notes, bitter and spicy with hints of leaves and elegant woody typical notes.
Mild, fragrant and lovable, perfect for lake fish, shellfish, white meats, raw vegetables with a delicate flavor and steamed vegetables.
You can taste its sweetness and the freshness with a classical bruschetta and with a fresh and tasty pinzimonio.
The Belfiore is monocultivar Dolce Agogia, an ancient olive tree variety of this area.
Dolce Agogia is the historically typical cultivar of the Lake Trasimeno terroir. Low yield plant, has slightly spicy and bitter organoleptic characteristics. As its name promises (“Dolce” in italian means “sweet”), it is sweet and delicate, for palates who love details.
