A blend of Moraiolo Frantoio and Leccino. What a spectacular olive oil, one of Umbria’s finest. Full bodied with beautiful green gold color. Very complex aromas of basil, thyme and lettuce. Taste is very green, rich and layered. The flavors are intense but the oil is very balanced.
Thanks to the freshness, It's ideal to pour on traditional Umbrian dishes such as bruschetta and panzanella salad, or on tomato salad with oregano. It can be used to enhance hummus, bean soups and you have to try it on fresh tuna carpaccio.
Lunch was incredible and experiencing the pairings of olive oil to food to wine was truly enlightening, cementing even further our appreciation of real olive oil at the table and conviction that it is as important as fine food and wine. After lunch we spent the rest of the afternoon in the olive groves, learning about the Moraiolo varietal, the location and position of the trees, how they are pruned, why the soils are so important and so on. The oils of Viola are truly great works; the clarity of flavor and balance is simply incredible. They are green and rich, yet have a potent side to them that calls out to be paired with other foods, but that is where they shine. These oils are best when consumed raw and poured over great dishes.
