Selected Production


Two Types of Extra Virgin Olive Oil

The olive groves contain the varieties Moraiolo (80%), of which many trees are more than 100 years old, Frantoio (15%) and Leccino (5%), a total of 3.000 plants. The olive harvest begins in the second half of October. The hand-picked olives are placed in special well-aerated cases and are cold pressed within 24 hours of picking. Three types of oil extra-virgin olive oil are produced: Fruttato “fruity” and Gentile “gentle”, all under the “Olio di Montefalco” brand name.

The pressing of not yet fully ripe olives allows to obtain an oil rich in chlorophyll and polyphenols, with an intense fruit aroma, with a slightly spicy and bitter taste. It is suitable for bruschetta, salads, cooked vegetables, legumes and soups.

Gentile - Gentle
Obtained by pressing olives that have reached full ripeness. This oil has an aroma less intense than the fruity version and it has the delicate scent of ripe fruit. Golden yellow colour. Recommended for fish and deep fried fish.

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