A medium fruity oil pressed from locally grown Moraiolo, Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. This exquisite olive oil has aromas of herb and artichoke, with notes of thistle, mint and black pepper on the tongue.
It pairs well with creamy pasta and rice dishes, tuna marinade, shellfish au gratin and vegetable soup, and is also ideal with grilled radicchio, artichoke salad with sliced parmesan, meat sauces and for fish frying.
Appearance: limpid after filtering
Density: average fluidity
Colour: green with a golden tinge
Aroma: full-bodied and richly perfumed with scent of artichoke and wild herbs
Flavour: taste is fine with notes of thistle and mint, and spicy hint of black pepper
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.
Surprisingly, only 2% of Italian Olive oil is produced in Umbria. The climate is moderately mild for central Italy, fairly windy and quite damp thanks to nearby Lake Trasimeno. This part of the world is beautifully verdant. The Viola family have been crafting olive oil for 150 years and built their first mill in 1917 in S. Eraclio. The terrain is poor, chalky and very stony with steep slopes reaching up to 500m above sea level – it is not easy land to farm. They harvest only green olives to ensure a greater concentration of flavour and higher polyphenolic concentration.
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.
A medium fruity oil pressed from locally grown Moraiolo, Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. This exquisite olive oil has aromas of herb and artichoke, with notes of thistle, mint and black pepper on the tongue.
It pairs well with creamy pasta and rice dishes, tuna marinade, shellfish au gratin and vegetable soup, and is also ideal with grilled radicchio, artichoke salad with sliced parmesan, meat sauces and for fish frying.
Appearance: limpid after filtering
Density: average fluidity
Colour: green with a golden tinge
Aroma: full-bodied and richly perfumed with scent of artichoke and wild herbs
Flavour: taste is fine with notes of thistle and mint, and spicy hint of black pepper
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.
Surprisingly, only 2% of Italian Olive oil is produced in Umbria. The climate is moderately mild for central Italy, fairly windy and quite damp thanks to nearby Lake Trasimeno. This part of the world is beautifully verdant. The Viola family have been crafting olive oil for 150 years and built their first mill in 1917 in S. Eraclio. The terrain is poor, chalky and very stony with steep slopes reaching up to 500m above sea level – it is not easy land to farm. They harvest only green olives to ensure a greater concentration of flavour and higher polyphenolic concentration.
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.
