LUNGAROTTI EXTRA VIRGIN OLIVE OIL (500ml)

Olive trees have been a cornerstone of the Umbrian landscape since Etruscan times, producing some of Italy’s finest extra virgin olive oil. The harvest is a celebrated event where friends and family gather to pick olives and enjoy fresh, toasted bread with just-pressed oil.

Harvest Process:

• Varieties: Frantoio, Leccino, Moraiolo (DOP Umbria Colli Martani)
• Harvesting Method: Shaker rakes or harvesters detach olives, which fall onto nets and are collected in perforated crates to prevent crushing.
• Timing: Olives are processed within 12 hours of picking. Early harvest (mid-October to early November) yields a fruity, fresh oil ideal for raw use. Later harvest (mid- to late November) produces a more balanced, versatile oil.

Mill Processing:

• Method: Cold extraction using a modern centrifugal extractor (Pieralisi “Leopard”). Olives are de-leafed, washed, crushed, and malaxed to preserve flavor and nutrients.
• Storage: Olive oil is stored in nitrogen-filled stainless steel vats at controlled temperatures to maintain quality before filtration and packaging into tins or bottles.