Area The Terre Rosse extra virgin olive oil is a single-variety Moraiolo produced in Spello, Umbria, by Azienda Agraria Hispellum. The olives grow on terraced olive groves at an altitude between 400 and 500 meters, on land rich in stone and red soil, ideal for developing an oil rich in natural antioxidants. Biodynamics Cultivation is biodynamic, without the use of weedkillers or plant protection products. Since 2010 it has been able to boast biodynamic certification, a goal 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, Kosher/P and organic farming certifications. The olives are harvested exclusively by hand and placed in ventilated containers, away from sources of heat. Pressing takes place 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 the absence of oxidation. Intense fruitiness with marked herbaceous notes reminiscent of artichoke and also a bitter almond, but above all the aroma of olives freshly milled in the family mill. Full-bodied with a fruity, spicy and pungent taste in the throat because it is rich in polyphenols, precious antioxidants for health. Recommended pairings Being a full-bodied oil, with a strong and decisive taste, with pronounced spicy and bitter notes, it adds flavor and complexity to various dishes. It is excellent on bruschetta, an ideal ingredient both for 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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Area The Terre Rosse extra virgin olive oil is a single-variety Moraiolo produced in Spello, Umbria, by Azienda Agraria Hispellum. The olives grow on terraced olive groves at an altitude between 400 and 500 meters, on land rich in stone and red soil, ideal for developing an oil rich in natural antioxidants. Biodynamics Cultivation is biodynamic, without the use of weedkillers or plant protection products. Since 2010 it has been able to boast biodynamic certification, a goal 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, Kosher/P and organic farming certifications. The olives are harvested exclusively by hand and placed in ventilated containers, away from sources of heat. Pressing takes place 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 the absence of oxidation. Intense fruitiness with marked herbaceous notes reminiscent of artichoke and also a bitter almond, but above all the aroma of olives freshly milled in the family mill. Full-bodied with a fruity, spicy and pungent taste in the throat because it is rich in polyphenols, precious antioxidants for health. Recommended pairings Being a full-bodied oil, with a strong and decisive taste, with pronounced spicy and bitter notes, it adds flavor and complexity to various dishes. It is excellent on bruschetta, an ideal ingredient both for 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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