Olio Extra Vergine di Oliva CAMPOdeSOPRE comes from olives harvested in the area between Trevi and Spoleto, located in the Umbria region, renowned for the production of high-quality extra virgin olive oil. The varieties of Moraiolo, Frantoio, and Leccino olives are common in this area, contributing to a unique taste profile.

The flavor of the Umbrian oil produced in Trevi and Spoleto is fruity and robust, with a harmonious balance between bitterness and spiciness. The taste complexity may include herbal, floral, and sometimes even almond notes.

The color of the extra virgin olive oil from this region is an intense green, indicative of a high concentration of chlorophyll and antioxidants. The aroma of the Umbrian oil produced in this region is fresh, with hints of aromatic herbs, green leaves, and sometimes ripe fruit.

The acidity of high-quality oils produced in Trevi and Spoleto is low, adhering to standards to be classified as extra virgin. The production method follows traditional practices, such as cold pressing of olives, to preserve the organoleptic characteristics of the oil.

The presence of specific climatic conditions, altitude, soil type, and sun exposure gives unique characteristics to the oil produced in this specific area.

Pairings: The elegance of Olio Extra Vergine di Oliva CAMPOdeSOPRE pairs well with the simplicity of tomato bruschetta, enhances legume soups and grilled vegetables, and complements the complexity of meats and the delicacy of grilled fish.