UNDERSTANDING IT AND KNOWING HOW TO CHOOSE IT
The extra virgin olive oil produced at Frantoio Berti is a genuine oil of the highest quality. It is produced from healthy olives harvested at the point of ripening during the months of October, November and December, in the olive groves growing on the clay soil and stony hills of the local area around Perugia, Corciano, Magione and Marsciano.
Our oil is made from ‘Frantoio’, ‘Leccino’, ‘Agogia’, ‘Moraiolo’ and ‘Maurino’ olives, through a process of “natural cold dripping” called the Sinolea method followed by centrifugal separation which leaves intact the aroma and flavour characteristics of the oil. After being left for a short time to settle, the oil looks hazy with a green-yellow colour, harmonious taste and flavours that range from mild to intensely fruity. It has very low acidity; an organoleptic of less than 7 points; it also contains a low number of peroxides while being rich in polyphenols, vitamins and natural antioxidants.
The unique feature of the extra virgin olive oil produced at Frantoio Berti is its enhanced flavour. The Master Tasters of the Frantoio (Adam, Silvia and Luca) differentiate the oil into three classifications according to flavour, aroma and appearance:
Extra Virgin Olive Oil – Mild & Delicate
obtained from the Leccino and Agogia olives is characterised by the delicate flavour of olives picked at the perfect ripeness;
Extra Virgin Olive Oil – Fruity & Fragrant
obtained from the Leccino and Frantoio is also characterised by the flavour and fragrance of healthy, fresh fruit with further pleasantly spicy notes;
Extra Virgin Olive Oil – Rich & Peppery
obtained from the Frantoio and Moraiolo varieties, this oil is characterised by a stronger flavour and fragrance of fresh fruit derived from olives picked at the point of ripening. It is a pleasantly spicy oil with a slight peppery aftertaste.