[Umbria] Il Notturno di San Francesco DOP, Organic Extra Virgin Olive Oil - Ciarletti
Il Notturno di San Francesco Organic Extra Virgin Olive Oil D.O.P. UMBRIA Colli Assisi - Spoleto
TYPE OF OIL: Organic Extra Virgin Olive Oil D.O.P. UMBRIA Colli Assisi - Spoleto
VARIETY: Moraiolo, Leccino, Frantoio
PRODUCTION AREA: Località Manciano, Colline di Trevi (PG)
AVERAGE HEIGHT: 500 m. above sea level
TYPE OF SOIL: Clayey, limy
AVERAGE AGE OF OLIVE TREES: 100 yrs
CULTIVATION METHOD: Monocone
HARVEST TIME: Mid-October
HARVEST METHOD: Hand picking, with a selection of the best fruits. The olives collected are brought within 4 hours to our oil mill for pressing immediately
CRUSHING METHOD: Continuous two-phase cycle
PRESERVATION METHOD: Small stainless steel containers sealed and at controlled temperature
ORGANOLEPTIC ANALYSIS: Medium fruity. It is a beautiful intense limpid golden yellow colour with slight green hues. Its aroma is rotund and ample, with rich vegetal notes of artichoke and chicory, thistle and lettuce, together with distinct fragant hints of mint and rosemary. Its taste is full and complex, with a flavour of field herbs and a distinct note of black pepper and almond. Bitterness is strong and pungency is definite and harmonic.
COMBINATIONS: The complexity of the extra virgin Il Notturno di San Francesco enhances every raw and cooked dish. It would be ideal on lentil appetizers, hard mature cheese, minestrone with vegetables, pasta with meat sauce, blue fish au gratin, baked red meat or game.
We believe that diffusing the knowledge of oil is the only weapon to distinguish the quality from other deceptive products on the market.
It should be known that Extra Virgin Olive Oil is the most noble of the vegetable fats. It is obtained from the fruit itself not from seeds, as are the other vegetable fats, but also because it is pressed using either mechanical or physical methods that do not alter the product whatsoever.
It can only be called Extra Virgin when these rules are respected and when the free acidity, expressed as oleic acid, is no more than 0.8g per 100g (0.8%).
Other elements that contribute to objectively determining the quality level of an Extra Virgin Olive Oil are the high content of antioxidants, like polyphenols, vitamins E & K, fatty acids, chlorophyll and carotenoids etc.… Your self-interest and sensibility will encourage you to want to know how an oil, a good oil, can help your health and your pleasure at the table!