Territory. Terre Rosse extra virgin olive oil is a Moraiolo monocultivar produced in Spello, Umbria, by Azienda Agraria Hispellum. The olives grow on 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 or plant protection products. Since 2010 it has been able to boast biodynamic certification, a milestone achieved thanks also 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 heat sources. 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 fruity with marked herbal notes reminiscent of artichoke and also a bitter almond, but above all the scent 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, bold taste and pronounced spicy and bitter notes, it adds flavor and complexity to a variety of 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 sweeter notes (potatoes or leek or onion soups).
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Territory. Terre Rosse extra virgin olive oil is a Moraiolo monocultivar produced in Spello, Umbria, by Azienda Agraria Hispellum. The olives grow on 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 or plant protection products. Since 2010 it has been able to boast biodynamic certification, a milestone achieved thanks also 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 heat sources. 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 fruity with marked herbal notes reminiscent of artichoke and also a bitter almond, but above all the scent 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, bold taste and pronounced spicy and bitter notes, it adds flavor and complexity to a variety of 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 sweeter notes (potatoes or leek or onion soups).
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