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Our organic olive oil received the most important prizes in Umbria and in Italy
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2007 - 1st BIOL Umbria (Andria), “Two Olives” SLOW FOOD guide, 2nd classified U-Biol, “L’extravergine” guide, “Il Golosario” by Paolo Massobrio. |
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2006 - “Three Olives” and “The Best Organic Olive Oil” for SLOW FOOD guide. “L’extravergine” guide, “Il Golosario” by Paolo Massobrio. |
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2005 - 1st classified U-BIOL, “Three Olives” and “Best Organic Olive Oil” for SLOW FOOD guide. “L’Extravergine” guide by Marco Oreggia. |
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2004 - No production due to a late frost. |
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2003 - Best Italian Olive Oil with Traditional Method for “L’Extravergine” by Marco Oreggia. “Two Olives” for SLOW FOOD |
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2002 - 1st classified U-BIOL |
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We produce organic extra virgin olive oil. This oil comes from a culture of 95% “moraiolo”, with some “leccino” and few “frantoio” and “pendolino” (types of olive trees). This gives the oil a fructos aroma and a taste that has the maximum authenticity for this area.
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Our olives are picked in mid October and are rigorously milled with the best new methods Pieralisi (La Macina Rossa mill of Marcello Proietti) Between the harvest and the milling never pass more than 12 hours and we personally take care of all steps. .
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And you will find on your arrival on the table a chance to taste our oil. If you wish to buy it, we will be proud and happy.
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| The organic farm |
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The one that surrounds you is a totally organic farm. There are 3 hectares of olive groves that never met chemical feeding, weed killers, pesticides.
Beside the official certification of AIAB (Italian Association for Organic Agriculture) there is one that is even more authoritative evidence: the presence in the middle of May of fire flies: a charming little fly that lives only where cultivations are practically virgin.
Here and there in the olive groves there are various fruit trees: cherry, peach, pear, apple, walnut, hazel, apricot, blackberry, fig. |
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