Although the earliest evidence dates the introduction of the olive plant to the ancient Etruscans, who cultivated it mainly for the cosmetic properties of its fruits, it was with the Roman trade that the oil produced in Umbria began to reach distant markets, where it was much appreciated.
A bond, therefore, strong and ancient, also strengthened by the image of peace that the olive branch symbolises and which certainly cannot be separated from the message that St Francis himself spread from these very lands.
The only Italian region to have its entire territory capable of producing Protected Designation of Origin Extra Virgin Olive Oil, Umbria boasts five different geographical labels to identify as many sub-areas in which the oil can be produced.
1. Colli del Trasimeno, in the north-west area of the region
2. Colli Orvietani, in the south-west area of the region
3. Colli Amerini, south of Umbria in the central part of the province of Terni
4. Colli Martani, in the centre of Umbria
5. Assisi Spoleto hills, in the centre-east of the region.
This last geographical label is reserved for extra virgin olive oil obtained from the following olive varieties: Moraiolo not less than 60 per cent; Leccino and Frantoio, present, alone or jointly, in an amount not exceeding 30%; any other varieties up to 10%. The large percentage of the Moraiolo variety gives our oil a more intense herbaceous olfactory character and more pronounced bitter and spicy notes.
'Colli Assisi-Spoleto' extra virgin olive oil must have the following characteristics, among others:
Colour: green to yellow
Smell: strong and fruity
Taste: fruity with strong bitter and spicy sensations
The ideal food pairings include meat carpaccio, boiled pulses, vegetable soups.
