Extra virgin olive Oil
Madrevite is in an area always devoted to oil production, a heritage of Mediterranean culture universally praised for its nutritional and organoleptic properties. Madrevite produces a nectar that with passion and respect for nature, trying to appreciate every day a secular tradition in olive oil.
The cultivation of olive trees in this land was introduced by the Etruscans and then be expanded in Roman times when Vaiano became an important manufacturing and commercial hub on the axis road that led from Chiusi to Cortona.
Madrevite has three generations the wonderful olive grove situated on a hill overlooking the lake of Chiusi, where the trees are included in the D.O.P. Umbria. The olive grove covers a total area of 2 hectares with about 600 plants.
The varieties grown by Madrevite are the typical of Trasimeno:
- Dolce Agogia
The Dolce Agogia cultivar is typical Trasimeno area, it is common only in the hills surrounding the lake and in some areas of the hills around Perugia. This strain is a dark green leaf elliptical, egg-shaped fruit tending towards spherical dark purple – black.
The Dolce Agogia suffer from high rates of abortion and the ovary is characterized by medium to low productivity.
The oil is obtained from this variety is characterized by a fruity, intense green. Predominantly bitter taste has spicy notes read.
The Dolce Agogia shows a high component of polyphenols and oleic acid, with a high ratio of saturated and unsaturated fatty acids.
The Frantoio spread virtually throughout Italy, shows a dark green elliptical leaves and fruit ovoid-elliptical red purple verging on black. The Frantoio is suffering from a low percentage of ovary abortion with a high and constant productivity.
The oil from Frantoio is characterized by having a fruity-intensive. The color is green and has balanced flavors of sweet, sour and spicy. The polyphenols are fairly high, as the component of oleic acid and the ratio between saturated and unsaturated fatty acids.
The Leccino spread throughout Italy, shows an elliptical-lanceolate leaf green and a red ellipsoid fruit blackish purple. Leccino has a low percentage of ovary abortion, high productivity and constant.
The oil obtained from this cultivar is green and has a fruity balance where they find the taste sensations of sweet, sour and spicy. From the organoleptic point of view the oil has a medium-low polyphenolic component, a component of oleic acid and a high ratio of unsaturated fatty acids and saturated medium.
The Moraiolo is widespread in all regions of central Italy. It features a dark green leaf and a fruit ovoid-spherical red purple verging on black. The percentage of ovary abortion is low compared to a high and constant productivity.
The oil obtained has a fruity, intense green. The taste is balanced between bitter and spicy sensations.
The polyphenolic content is medium-high presence of oleic acid medium as the ratio between saturated and unsaturated fatty acids.
From the collection of these varieties Madrevite gets its oil, which we present the data sheet:
Production area: Vaiano, 320 meters above sea level in north-western region of Umbria.
Cultivars of olives: Dolce Agogia, Leccino, Frantoio, Moraiolo.
Soil type: medium, clayey.
Exposure: a hill south-west.
Total area: 2 ha.
Density of planting: 300 plants to have.
Average yield per hectare: 60 quintals.
Harvesting method: Manual.
Harvest period: end of October and November.
Pressing: within 24-48 hours after collection, cooperative mill.
Milling system: Mixed cold.
Average yield of oil: 15-17%.
Acidity: 0.26% p / p.
Number of peroxides in oxygen: 6.92 meq / kg.
Total Polyphenols: 297.