The Melchiorri Extra Virgin Olive Oil DOP Umbria comes from only the Assisi-Spoleto hills. It’s made with Moraiolo olives, hand-picked and cold-pressed, and following the standards of the Umbria DOP certification. This premium olive oil is full-bodied and aromatic, with a bright, fruity, slightly sharp taste.
Extra Virgin Olive Oil is great for drizzling on bread, soups, salads, and bruschetta. You can also use it as an ingredient for salad dressing, or drizzled on pasta, vegetables, meat, and fish.
You can make a classic bread dip by pouring a bit of Melchiorri Extra Virgin Olive Oil DOP Umbria Assisi on a shallow plate, and splashing a bit of balsamic vinegar on it. Or add a bit onto burrata, and serve with fresh bread.
Gianfranco Melchiorri founded Oleificio Melchiorri, and began making extra virgin olive oil in the Umbria region of Italy around 50 years ago. Today, his son Alessandro handles the company, proudly representing Umbria, continuing tradition, and respecting all the passion for the craft.
Olive oil is usually packaged in dark green or dark brown bottles, as is the Melchiorri oil. This is because light exposure accelerates deterioration through photo-oxidation, especially in products high in chlorophyll, like extra virgin olive oil. The longer olive oil is exposed to heat and light, the faster it will lose its flavor.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing oil is from 13 to 21°C.