Viola Costa del Riparo Bio Extra Virgin Olive Oil (500ml) - Frantoio & Moraiolo Blend
“A great feeling arises when you wander through the olive trees of this hill, among sun-kissed plants grown where the stone is predominant. An unspoiled environment where sound fruits come up and grow to produce Costa del Riparo extra virgin olive oil. Its unique flavour evokes a taste sensation and it is an ideal ingredient for a healthy diet.” Marco Viola
Harvest time: October - November
Pressing: continuous processing machine
Storage: close the bottle after use and keep it in a cool place, away from heat or light sources
Appearance: limpid after filtering
Density: average fluidity
Colour: green with a slight golden tinge
Aroma: elegant and complex with a rich scent of artichoke and herbs
Flavour: taste is elegant and definite, rich in herbaceous notes, with hints of thistle, artichoke and herbs
Recomandtaion of usage:
Ideal with raw vegetable starters and bean salad; perfect on yellow squash soup with seared squid or to dress lake fish and fresh mushroom dishes; a healthy ingredient for fruit pies, apple strudel and chocolate cookies. It pairs very well with medium mature cheese.
Moraiolo is an Italian variety and originates from the Tuscany region. It is well known for the quality of oil it produces. The Moraiolo Extra Virgin Olive Oil is a distinctively fruity oil with high intensity of bitter- and spiciness. Olive Oil made from the Moraiolo variety has pleasant aromas of fresh grass, green almond and artichoke.
Frantoio is an Italian olive variety originally from the Tuscany region. Frantoio olives have excellent organoleptic characteristics therefore its EVOO is highly appreciated all around the World. The olive oil made from Frantoio olives has very high stability, which makes it suitable even for frying. Its oil has a fruity flavour with mild spicy and bitter notes. Typical aromas are fresh herb, tomato, lettuce, artichoke, apple, grain, rosemary, celery and almond.
About Azienda Agraria Viola:
There is a magical piece of land in Umbria between Assisi and Spoleto on the hills of Foligno. This is the home of the family Viola. The tail of the Viola Olive Oil begins in the early 19th century when Biagio and Lucia passed their love and passion for the olive trees to their son Ferdinando. Years passed by, then the moment came when Diamante, Ferdinando's son turned the family's passion for olives grove into a small family business. Biagio Viola son of Diamante made sure that the company will prosper while passing the legacy of the family Viola to the next generation to Marco. Marco understood the modern days' changes as well as carried on the family’s legacy and traditions with care. With his professionalism and respect for the environment, the Viola name became the synonym of love of the family and land, deep gratitude and quality. Marco's philosophy is that every bottle of Viola olive oil has a history of its own. We also think every bottle of Viola Olive Oil is part of the Viola Family history, which makes this oil so remarkable. The family farm is 14 hectares with 5000 olive trees. Nowadays they are collecting olives from 65 hectares with 22000 trees, producing olive oil in the family mill which was built in 1927, now equipped with the latest technology. A remarkable family with a remarkable history and beautiful olive oil, this is Azienda Agraria Viola.
When we first tasted this oil we were speechless for a few minutes. Let's start with some technical data. This organic EVOO is a blend of Frantoio and Moraiolo olives and it highlights the best characters of the two varieties. Then you open the bottle and the magic happens. We felt many aromas, such as green tomato, artichoke, rosemary, apple, and fresh green herbs, perfect. We even noticed some notes of peppermint, which makes this oil incredibly complex. At the tasting, it delivers more from the artichoke and the green almond with some smooth green herby entrance. The spiciness and the bitterness are distinguished. We could write a novel about this oil. Another masterpiece from Italy. We use this oil only for finishing or dipping fresh sourdough bread with some San Daniele, Parma or Serrano hams, olives and some Pecorino. Just perfect!
Origin: Umbria, Italy
Harvest season: 2021/22
Best before date: 10/08/2023