'Green' extra virgin olive oil: facts

Our ‘green’ extra virgin olive oil comes from the Titignano estate in Umbria. The castle of Titignano was built by Farolf of the Montemarte in 937AD and between 16th and 17th centuries, it became the centre of its own small village. In 1830 Prince Corsini from Florence bought it at an auction from the Montemarte family, and it is still in the same family. There are many smallholdings that make up the main estate: Titignano itself along with the farms of Salviano and Vaglia. Our wine and oil both come from the Castle of Salviano on the Titignano estate.  

Umbrian olives have been known as the best olives in Italy since Roman times. Today, Umbrian olives are famous in Italy for producing olive oil with an amazing flavour and excellent digestive qualities and nutrition. The recipe for making olive oil has been passed down through the generations from the Etruscans and Romans onwards.

Because green olives don’t contain much oil, ‘green’ oil is more expensive to produce. Use it for dipping fine breads in, drizzle on mozzarella cheese, on bruschetta or fresh on raw or cooked vegetables, salads, soups, seafood and meat – it will highlight any dish. This olive oil is available in limited quantity as production has a very short season.