The environment pedo-climate Umbria, although not optimal for the purposes of the production quantities of olive, favors the obtaining of oils of particular value. The temperature ranges, which are recorded in September and October, stimulate plants to stress defense immediately, bringing them to accumulate phenolic substances that protect the oil from degradation in the cells of the pulp. The phenols are the minor components responsible for the nutritional and sensorial characterization of the oil. Thanks to them we can distinguish the famous and appreciated organoleptic bitter and spicy notes typical of Umbrian oil.
The presence of particular varieties makes this typicality even more marked and evident.
Heritage varietal fact interacts especially with the weather, with a result of maximum organoleptic quality, favoring the adaptation of the olive in areas not particularly suited where the cultivar is soil and climatic conditions best suited to the mostly qualitative.
DOLCIA AGOGIA: the nose presents rich, soft tones of almond and artichoke, and the taste reveals a pleasant sensation of bitterness and spiciness.