A little about Umbria - Olive Oil

Olive oil is a fundamental pillar of Italian cuisine which is recognised and used in cooking all over the globe.

Even as far back as Roman times, Umbrian olives were considered the best in Italy. Nowadays, Umbrian olive oil stands out due to its flavour, digestible qualities and nutritional values.

The most prominent olive trees that blanket Umbria are the Moraiolo, the Leccino, the San Felice, the Frantoio and the Pendolino.

Olive oils are distinguished by their levels of acidity as follows:

Pure: with a more modest flavour, colour and style, this is the oil to use if you don’t want the flavour of the oil to overpower a dish.

Semi-Fine: this oil is a blend of virgin and extra-virgin olive oils. Its acidity is measured at 3% per 100ml of oil.

Virgin: with a flavour which is slightly less conspicuous than extra virgin olive oil and with a slightly higher acidity of 1.5% - 2%.

Extra Virgin: the highest grade attainable for an olive oil having an acidity level of less than 1%. This is the most popular and renowned olive oil.