Marfuga Riserva extra virgin olive oil is obtained from selected olives (Moraiolo and Frantoio), strictly harvested by hand, in my own olive groves in the area of Campello sul Clitunno and Trevi. Olive oil extraction process takes place, before olives are fully ripened, in the family olive oil mill. Chemical and organoleptic characteristics of this selected product are: deep green color with fresh and herbaceous aroma, with dominant hints of artichoke and thistle. It has a large-scale taste with balanced bitter and spicy notes and a great complexity of vegetable scents with mildly green almond after-taste.
Strictly raw on legumes and vegetable soups, excellent on red meat and on prized fishes like basses, gilthead breams, and snappers.
Recommended on fresh cheese where its most aromatic and vegetable component is enhanced.
To appreciate its sensory characteristics we recommend it on simple dishes like plain rice and pasta with parmesan cheese slivers.
10/05/2017 Jaèn – Spain
Armonia International Olive Oil Competition:
2° Place for the extra virgin olive oil PDO UMBRIA MARFUGA Colli Assisi – Spoleto in Light Fruity category
Prize for Improvement of Italian Oil Territory Excellences
1° PLACE “Medium Fruity” Category
Prized by “Oli d’Italia” – Gambero Rosso Guide for the best Italian Extra Virgin Olive Oils, with
Awarded with 2 FOGLIE ROSSE
Oro Verde dell’Umbria Regional Award
Awarded with 2° PLACE
Corona Maestrod’olio 2017, for best Extra Virgin Italian Olive Oils.
BIOL International Award
BIOL TERRITORIO Award
L’ORCIOLO D’ORO Award
1st Place in the National Contest for the Best PDO and IGP Extra Virgin Olive Oils (Fruttato Leggero category)
German Guide MERUM
Awarded with ♥♥
Slow Food Guide 2017-05-11
for the DOP UMBRIA MARFUGA RISERVA Colli Assisi – Spoleto