The DOP Colli Orvieto extra virgin olive oil is from an extensive subarea of Umbria and which is obtained from the three main varieties; Moraiolo, Frantoio and Leccino. It is widely used in cooking and as a main condiment, especially used raw. You can also taste it with the simple and original “bruschetta”, probably the best way to feel all the aromas and taste of extra virgin olive oil.
Olive oil has a connection with the Orvieto territory since Etruscan times, in fact this population made extensive use of it both for preparing food and in the medical fields.
Also the Romans made extensive use of it and, like the Etruscans, also exported it to other areas. Most of the local production of olive oil from Orvieto was shipped to Rome and Ostia via small boats from commercial ports on the Tiber river. The production of olive oil is therefore a recurring and typical element of Orvieto and today there are many olive oil producers that keep this tradition alive.
