Perfect with octopus salad flavored with lemon, or with red chicory and tomatoes; combined with borlotti beans and black cabbage it is an ideal ingredient to prepare a tasty soup. Boiled, mashed and dressed with mild fruity extra virgin olive oil, it can be served as a side dish with freshwater fish.

THE PRODUCER: Marco Viola is the pinnacle of precision, honesty, generosity and fairness.  These are qualities that are sadly hard to come by in the shady undergrowth of the world of olive oil.  His attention to detail and commitment to producing the finest extra virgin olive oil, from his land in Umbria is unparalleled.  He is incredibly proud to call himself a farmer and he loves his land, which is why he farms organically.

The area between Assisi and Spoleto in central Umbria, surrounded by majestic olive trees, has been the backdrop of the Viola family business since the 19th century. Each oil is the result of a hard year's work which begins in the olive grove and ends in their oil mill. The cultivation, harvest and processing of the olives are carried out following the family's traditions, all of which contribute to make an oil for the discerning customer who is very selective and able to appreciate the oil's aroma and taste, which are the flavors of Umbria.

Flos Olei, an annual publication that reviews and ranks 500 of the world's best olive oil producers, has named Viola's Il Sincero "the best mono-cultivar of moraiolo in the world," as well as awarding the company itself a near-perfect 99/100 in their annual guide, an honor shared by only 8 companies worldwide