The everyday oil of our retail partner’s own Umbrian label. Three traditional varieties from the hills around Assisi — Leccino and Frantoio for a soft, fruity base, Moraiolo for the aromatic complexity the region is known for — picked in early October. Medium fruity, with almond, Mediterranean herbs and fresh green notes, a mild bitterness and a clean finish. The producer states the polyphenol content sits well above the EU 432/2012 threshold; no figure is published.
The facts
| Cultivar | Leccino, Frantoio, Moraiolo |
|---|---|
| Harvest | Early October |
| Polyphenols | Not published — stated to exceed 250 mg/kg |
| Free acidity | Not published |
| Extraction | Cold |
| Formats | 500 ml |
Awards
Gold · Amsterdam IOOC 2025Bronze · Amsterdam IOOC 2026
Where it's from
The Colli Assisi–Spoleto hills carry the DOP Umbria’s best-known sub-zone. Moraiolo is the local olive — small, hard and bitter — and is nearly always blended with Leccino and Frantoio to be drinkable young.
Pairs well with
PastaFishSaladsSoft vegetablesBread