D.O.P. Umbria Colli Assisi-Spoleto
ALFONSO PRIORELLI

Type: the extra virgin olive oil DOP Umbria of the Colli di Assisi and Spoleto is obtained by pressing different varieties of olives (Moraiolo 70%, Leccino 15% and 15% Frantoio) harvested from mid-October to mid-November. Taste: thanks to the combination of the composition established by the consortium for the protection of D.O.P. Umbria and the milling that takes place when the olives have not yet reached complete ripeness, an oil with a strong aroma and a taste rich in hints of almond and artichoke is obtained. Pairings: excellent on bruschetta, wild herbs, salads, traditional Italian first courses, red meats. Directions for use: excellent raw.