Umbria is the “green heart” of Italy, we could say… “olive green”.
Over and above the medieval villages and the silent hermitages, the sweet Umbrian hills are embellished by orderly and ancient olive groves. The centuries-old olive trees are present with about six million specimens.
The territory’s peculiarity, combined with peasant intelligence and modern agronomical techniques, helped develop this region into a big and esteemed producer of fine wine and oil.
More than 27,000 hectares are dedicated to olive cultivation, it is no accident that Umbrian oil is one of the most appreciated oils worldwide.
This result is due to environmental and human factors. Olives have a deeper ground penetration and a slower fruit maturation compared to other areas; this is due to the particular weather conditions and to the physical and chemical ground composition.
The wise intervention of man, that here has established a deep relation of knowledge with olives since Etrurian age, caps it all. We can hold harvesting up as an example: in a high quality production, harvesting has to be done early, not when the fruit reaches maturity.