Welcome to our selection of Umbrian olive oil, renowned for its exceptional quality and unique flavour.
Umbria, with its rolling hills and ideal climate, produces some of the world's finest olive oils. With a fruity taste and distinctive notes of fresh herbs, artichoke, and almond, Umbrian olive oil is a true treasure of Italian cuisine.
In Umbria, there are different olive oil production areas. Each area gives the oil unique characteristics:
Assisi - Spoleto Hills
This oil offers a medium fruity flavour with herbal notes and a slightly bitter and pungent aftertaste. It's perfect for enhancing salads, grilled vegetables, and bruschetta.
Martani Hills
The oil from this region is intensely fruity, with almond and artichoke notes, and a strong bitterness and pungency. Ideal for hearty soups, roasted meats, and enjoying with fresh bread.
Trasimeno Hills
With a light and delicate flavour, this oil features hints of green apple and almond, with less pronounced bitterness and pungency. Perfect for fish, fresh salads, and soft cheeses.
In 1947, in a context of economic and social difficulties, twenty-four olive growers founded UCCD (Union of Cooperative Direct Farmers) in Spello. The first headquarters was at Palazzo Cruciani, while the olive season took place in a rented mill in Capodacqua di Assisi. Subsequently, the headquarters moved to Spello, in Via dei Molini, with new machinery. Since 1972, the headquarters of the Frantoio di Spello UCCD has undergone technical updates and expansions.
Frantoio Gaudenzi
Frantoio Gaudenzi, founded in 1950 as Molino Cipolla near Trevi, is a small family business known for its high-quality oil. Since 1994, under the guidance of the founder's son, the mill has adopted cutting-edge techniques to ensure the highest quality. In collaboration with the University of Perugia, Gaudenzi has become a research hub for developing new extraction techniques, producing healthy, genuine, and high-quality oil.
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