Gradassi Lo Storico DOP Assisi Spoleto 100ML Sample
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This medium intensity extra virgin olive oil produced from both green and ripe Moraiolo olives has notable aromas of olives and green herbs. Try pairing with red meat and legumes/pulses.
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Extra Virgin 4x 8.45 fl oz (4x 250ml)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
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Varietals: Moraiolo, Leccino, Frantoio
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
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Intensity: Medium
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
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Harvest Date: Fall 2023
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Red Meat
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Legumes/Pulses
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Pasta
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Pizza
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Soups & Stews
Aromas
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Olives
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Green Herbs
Tasting Notes
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Olives
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Green Herbs
Extracted by the unique “Sinolea Rapanelli Drip Method” in which oil is obtained without any production stress and the drops of oil are collected from the perforated fruit, this DOP (Denomination of Protected Origin) certified, “Strong Fruity” single-estate extra virgin olive oil is specially selected by Carlo Gradassi. Emerald green and gold in color, this oil is pleasantly spicy with a slightly bitter aftertaste with an intense fruity aroma and taste of freshly crushed, not fully ripe olives. This oil is particularly suited to dress roasted red meats, bruschetta and legume soups.
Frantoio Gradassi
For many years the Gradassi family has been meticulously cultivating olives on the rocky terrains surrounding the medieval hilltop town of Campello sul Clitunno in the central Italian region of Umbria, known for its abundance in rich vegetation as the "Green Heart of Italy."
Following a centuries-old family tradition, the olives are carefully handpicked and then brought to the olive mill on their Estate, which dates back to 1639. The Gradassi family produces some of the most spectacular extra virgin olive oils in Umbria. In 1998 the Gradassis helped form CUFROL, an organization to help consolidate the bottling and storage of oil produced by several local olive mills, the owners of which control a minority share in the company. Warmth, simplicity, authenticity and an incredible passion for the good things in life is their philosophy.
Frantoio Gradassi
For many years the Gradassi family has been meticulously cultivating olives on the rocky terrains surrounding the medieval hilltop town of Campello sul Clitunno in the central Italian region of Umbria, known for its abundance in rich vegetation as the "Green Heart of Italy."
Following a centuries-old family tradition, the olives are carefully handpicked and then brought to the olive mill on their Estate, which dates back to 1639. The Gradassi family produces some of the most spectacular extra virgin olive oils in Umbria. In 1998 the Gradassis helped form CUFROL, an organization to help consolidate the bottling and storage of oil produced by several local olive mills, the owners of which control a minority share in the company. Warmth, simplicity, authenticity and an incredible passion for the good things in life is their philosophy.
