Territory The extra virgin olive oil Terre Rosse is a monocultivar of Moraiolo produced in Spello, Umbria, by the Agrarian Company Hispellum. 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. Biodynamic The cultivation is biodynamic, without the use of herbicides and pesticides. Since 2010, it has boasted biodynamic certification, a milestone reached also thanks to the collaboration with the University of Perugia. The quality of this production is recognized each year by the DOP Umbria collies Assisi Spoleto certifications, Kosher/P and organic farming. The olives are picked exclusively by hand and placed in ventilated containers, away from heat sources. The pressing is done 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 hues, a sign of the absence of oxidation. Intense fruity with pronounced herbal notes reminiscent of artichoke and also a bitter almond, but above all the scent 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 of good structure (grilled meats, roasts, legume soups, pasta and beans) and for dishes with sweetish sensations (potatoes or leek or onion soups). Easy and delicious pumpkin cream, zucchini spaghetti with tuna, lemon, and cherry tomatoes, vegetarian curry meatballs. Discover the other recipes.
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Territory The extra virgin olive oil Terre Rosse is a monocultivar of Moraiolo produced in Spello, Umbria, by the Agrarian Company Hispellum. 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. Biodynamic The cultivation is biodynamic, without the use of herbicides and pesticides. Since 2010, it has boasted biodynamic certification, a milestone reached also thanks to the collaboration with the University of Perugia. The quality of this production is recognized each year by the DOP Umbria collies Assisi Spoleto certifications, Kosher/P and organic farming. The olives are picked exclusively by hand and placed in ventilated containers, away from heat sources. The pressing is done 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 hues, a sign of the absence of oxidation. Intense fruity with pronounced herbal notes reminiscent of artichoke and also a bitter almond, but above all the scent 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 of good structure (grilled meats, roasts, legume soups, pasta and beans) and for dishes with sweetish sensations (potatoes or leek or onion soups). Easy and delicious pumpkin cream, zucchini spaghetti with tuna, lemon, and cherry tomatoes, vegetarian curry meatballs. Discover the other recipes.
