The name MORAIOLO derives from the localvariety of our olive trees, a heritage of local Umbrian cultivation which hasalways spread over our hills.
The oil produced has a strong and decisiveflavor, which can remind both the nose and the palate of the smell and thetaste of freshly picked olives.
Our land and our cultivation, together with those of the neighboring municipalities was declared in 2018 by the FAO as an agricultural heritage.
Collection
The olives are harvested between the end ofOctober and the beginning of December, also according to the meteorologicalseason of the year.
It is carried out strictly by hand sincethe soil, being in a stony and impervious area, cannot withstand anindustrialised approach. The harvest is carried out with the help of sheetsplaced around the base of the plant to prevent any loss of olives on theground.
Extraction
For the extraction of oil we use the localmill that uses the cold extraction technique. This keeps intact theorganoleptic and natural characteristics of the product.
Everything is done cold without the use ofa centrifuge or pressure, so the olive paste is not stressed, in order toobtain a quality product.
Bottling
After the extraction phase, the oil is left to settle for at least 30 days in100-liter drums. Then it is bottled in glass containers.
It is advisable to use the oil within a period of 18 months after bottling.
