Territory The Terre Rosse extra virgin olive oil is a monocultivar of Moraiolo produced in Spello, in Umbria, by the Hispellum Agricultural Company. The olives grow in terraced olive groves at an altitude between 400 and 500 meters, on soils rich in stone and red earth, ideal for developing an oil rich in natural antioxidants. Biodynamics The cultivation is biodynamic, without the use of herbicides and pesticides. Since 2010, it has boasted biodynamic certification, a milestone achieved also thanks to collaboration with the University of Perugia. The quality of this production is recognized every year by the DOP Umbria colli Assisi Spoleto certifications, Kosher/P and organic farming. The olives are harvested exclusively by hand and placed in ventilated containers, away from heat sources. The pressing occurs cold within 6 hours of harvesting. The oil is stored in stainless steel tanks in a protected atmosphere and bottled only at the time of use. Characteristics Green with golden yellow tones, a sign of absence of oxidation. Intense fruity with pronounced herbaceous notes reminiscent of artichoke and also a bitter almond, but above all the aroma of freshly crushed olives in the family mill. Full-bodied with a fruity taste, spicy and pungent in the throat because it is rich in polyphenols, valuable antioxidants for health. Recommended pairings Being a full-bodied oil, with a strong and decisive taste, with marked spicy and bitter notes, it adds flavor and complexity to various dishes. It is excellent on bruschetta, an ideal ingredient for both savory dishes with good structure (grilled meats, roasts, legume soups, pasta and beans) and for dishes with sweetish sensations (potatoes or leek or onion soups).
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Territory The Terre Rosse extra virgin olive oil is a monocultivar of Moraiolo produced in Spello, in Umbria, by the Hispellum Agricultural Company. The olives grow in terraced olive groves at an altitude between 400 and 500 meters, on soils rich in stone and red earth, ideal for developing an oil rich in natural antioxidants. Biodynamics The cultivation is biodynamic, without the use of herbicides and pesticides. Since 2010, it has boasted biodynamic certification, a milestone achieved also thanks to collaboration with the University of Perugia. The quality of this production is recognized every year by the DOP Umbria colli Assisi Spoleto certifications, Kosher/P and organic farming. The olives are harvested exclusively by hand and placed in ventilated containers, away from heat sources. The pressing occurs cold within 6 hours of harvesting. The oil is stored in stainless steel tanks in a protected atmosphere and bottled only at the time of use. Characteristics Green with golden yellow tones, a sign of absence of oxidation. Intense fruity with pronounced herbaceous notes reminiscent of artichoke and also a bitter almond, but above all the aroma of freshly crushed olives in the family mill. Full-bodied with a fruity taste, spicy and pungent in the throat because it is rich in polyphenols, valuable antioxidants for health. Recommended pairings Being a full-bodied oil, with a strong and decisive taste, with marked spicy and bitter notes, it adds flavor and complexity to various dishes. It is excellent on bruschetta, an ideal ingredient for both savory dishes with good structure (grilled meats, roasts, legume soups, pasta and beans) and for dishes with sweetish sensations (potatoes or leek or onion soups).
