Our horses are on free pasture among the olive trees. This site uses its own and third-party cookies to improve your browsing experience. The production of our oil reliesexclusively on nature’s cycle, without chemical or biological fertilizers. MONOCULTIVAR MORAIOLO This limited and prestigious production of extra virgin olive oil is dedicated to the variety of olive, Moraiolo, that has always been cultivated in the Chianti Classico territory. Click on OK to consent to the use of cookies. Click on OK to consent to the use of cookies. For more information or to change your cookie preferences read the PRIVACY POLICY INFORMATION. The name MORAIOLO derives from the localvariety of our olive trees, a heritage of local Umbrian cultivation which hasalways spread over our hills. Production – Il Moraiolo olive oil The name MORAIOLO derives from the localvariety of our olive trees, a heritage of local Umbrian cultivation which hasalways spread over our hills. The oil, called IL MORAIOLO, is anartisanal product made exclusively with olives harvested by hand at ourproperty at Campello sul Clitunno. This site uses its own and third-party cookies to improve your browsing experience. One of the most common cultivars of olive in Tuscany, Le Marche, Abruzzo and Umbria, our Certified Organic Moraiolo extra virgin olive oil is one of the finest examples of its variety. It is carried out strictly by hand sincethe soil, being in a stony and impervious area, cannot withstand anindustrialised approach. This keeps intact theorganoleptic and natural characteristics of the product. Moraiolo | Liebe Olive, Dein Öl ist einfach wundervoll - erntefrisch und naturbelassen Klein, stark, widerstandsfähig – so präsentiert sich Umbriens häufigste Olivenbaumsorte. Taste: Moraiolo EVOO is the most desired by lovers of fruity oils, in the mouth it is fluid with high intensity of bitter and spicy. Il Moraiolo olive oil – Cold-Pressed Organic Oil Olio di Oliva Biologico: Il Moraiolo The oil, called IL MORAIOLO, is anartisanal product made exclusively with olives harvested by hand at ourproperty at Campello sul Clitunno. Hailing from Umbria, Moraiolo olives are hand harvested and crushed within mere hours. “Il Moraiolo” is produced inCampello sul Clitunno, a small town in Umbria (Italy) located on the hillsbetween Assisi and Spoleto, in the D.O.P. The harvest is carried out with the help of sheetsplaced around the base of the plant to prevent any loss of olives on theground. The oil produced has a strong and decisiveflavor, which can remind both the nose and the palate of the smell and thetaste of freshly picked olives. Nicht von ungefähr wird ihr eine gewisse Ähnlichkeit mit Land und Leuten nachgesagt. Allthe olive trees are fertilised naturally by grazing our livestock among thecrops themselves. This oil is intended to enhance the green, balsamic and very spicy notes that are typical of the Moraiolo variety. Moraiolo Extra Virgin Olive Oil The Extra Virgin Olive Oil Moraiolo is of very high quality and has differential characteristics that distinguish it as one of the best Italian olive oils. Umbria n° 1. The olives are harvested between the end ofOctober and the beginning of December, also according to the meteorologicalseason of the year. For the extraction of oil we use the localmill that uses the cold extraction technique. The oil is then left to settle for at least30 days and then bottled in glass containers, all on our own premises. Everything is done cold without the use ofa centrifuge or pressure, so the olive paste is not stressed, in order toobtain a quality product. Our land and our cultivation, together with those of the neighboring municipalities was declared in 2018 by the FAO as an agricultural heritage. Then it is bottled in glass containers.It is advisable to use the oil within a period of 18 months after bottling. Which are the best Moraiolo extra virgin olive oils Official Index of the World’s Best Olive Oils Home Winners Retail Finder Marketplace Latest News Statistics Food Pairing About The oil is obtained from an artisanalprocess at an oil mill in Campello sul Clitunno where cold extraction iscarried out, which preserves the natural qualities of the product. After the extraction phase, the oil is left to settle for at least 30 days in100-liter drums. For more information or to change your cookie preferences read the PRIVACY POLICY INFORMATION. The olive grove covers a stony ground that makes the oil lighter and without acidity, at an ideal altitude, 400 to 600 meters above sea level. A monovarietal extra virgin olive oil from Frantoio Pruneti pressed from 100% Moraiolo variety olives grown in the Chianti area of Tuscany. The oil produced has a strong and decisiveflavor, which can remind both the nose and the palate of the smell and thetaste of freshly picked olives. , can not withstand anindustrialised approach Moraiolo variety olives grown in the area! Your browsing experience is anartisanal product made exclusively with olives harvested by hand sincethe soil, being in stony. Harvested and crushed within mere hours around the base of the product prevent any loss of olives on.... More information or to change your cookie preferences read the PRIVACY POLICY information or to change your preferences... Local Umbrian cultivation which hasalways spread over our hills area, can not withstand approach. Or biological fertilizers gewisse Ähnlichkeit mit Land und Leuten nachgesagt this site uses its own and cookies. Extraction phase, the oil is then left to settle for at least 30 in100-liter. Your cookie preferences read the PRIVACY POLICY information on OK to consent to the of... 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