Description
- Extra virgin olive oil DOP Umbria of the Colli di Assisi and Spoleto is obtained from the squeezing of different varieties of olives (morainol 70%, leek 15% and crusher 15%) harvested from mid-October to mid-November
- Thanks to the combination of the composition established by the Umbria Oil Conservation Protection Consortium and the milling of the olives that have not yet reached full ripeness, an oil is obtained with a strong scent and an intense taste with distinct bitter and spicy notes And full of hints of almond and artichoke
- It is a decidedly oil that goes well with the dishes of Umbrian tradition, but not only
- Among the ideal combinations of grilled meats, soups and raw seasoning on vegetables, bruschetta and hard cheese
- From the excellence of Umbrian territory, extraordinary virgin olive oils are born, with great body and finesse. Alfonso Priorelli products are the result of a careful selection of the best olives and processing techniques that enhance their taste
Extra virgin olive oil DOP Umbria of the Colli di Assisi and Spoleto is obtained from the squeezing of different varieties of olives (morainol 70%, 15% leek and 15% crusher) harvested from mid-October to mid-November. Thanks to the combination of the composition established by the DOP Umbria Oil Protection Consortium and the milling process, when the olives have not yet fully matured, an oil is obtained with a strong scent and a taste full of hints of almond and artichoke .
