Food Notes > Olive Oil

From the Green Heart of Italy: Gradassi olive oil

Following a centuries' old family tradition, they carefully handpick the olives to then bring them to the olive mill on their Estate which dates back as far as 1639

by Luigi Caricato

For many years they have been meticulously cultivating olives on the rocky terrains surrounding the medieval hilltop town of Campello sul Clitunno in the central Italian region of Umbria, also known, for its abundance in rich vegetation, as the Green Heart of Italy.

Following a centuries' old family tradition, they carefully handpick the olives to then bring them to the olive mill on their Estate which dates back as far as 1639.

Extra virgin olive oil "Lo sgocciolato naturale"

"Lo sgocciolato naturale" is obtained with sinolea method.
The premier cru of the Gradassi estate. Single Estate, entracte by the natural drip method exclusively from Moraiolo olives. With an acidity less than 0.35% this is a limited production with individually numbered bottles

Description. Emerald green with golden hues, the nose opens with intense fruity green, from net herbaceous overtones. The taste is fruity, with clear indications of artichoke returning even close. The palate has good fluidity and harmony of bitter and spicy notes. In closing, the elegant almond toe spicy.

Matches: Vegetable soup, toasted bread with leeks and truffle sauce, veal shoulder steaming aromatic with olives.

Estate, produced and bottled by:
Azienda agraria con frantoio Gradassi
via Virgilio 2, 06042 Campello sul Clitunno (Perugia) Umbria - Italia

by Luigi Caricato
02 August 2010 Teatro Naturale International n. 8 Year 2

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