The first extra virgin olive oil of the season, cold pressed and obtained from olives
not yet ripe, rich in polyphenols and antioxidants. It is characterized by a fruity medium / intense, spicy prevails on the palate, while the bitterness is medium. It gives pleasant notes herbaceous, hints of tomato, fresh almond and artichoke. Ideal for bruschetta and for the use raw, excellent on all recipes of Mediterranean cuisine, enhances disse as simple as the caprese salad, soups and veloutées, white meats and fish.

An extra virgin olive oil, rigorously cold pressed, which is obtained from the varieties Leccino, Frantoio, Moraiolo and from the native Borgiona, cultivated between 500 and 700 m a.s.l. between Mocaiana and San Marco di Gubbio. The peculiarity of these limestone and gravel soils is the reddish color, hence the name Brecce Rosse.