Our Extra Virgin Olive Oil
Our extra virgin olive oil is produced only with Italian olives from the typical cultivar of the Umbria region such as Moraiolo, Frantoio, Leccino and Pendolino. The characteristic geographical position, the altitude and the hilly climate of Orvieto, Umbria (central Italy) help preserve the plant naturally from diseases and insects avoiding the usage of any sort of chemical treatment.
The mill Il Vecchio Mulino is the counterpart to advertised brands, Il Vecchio Mulino uses a mechanical working process that has nothing to do with the industrial process and it does not use any sort of artificial flavours or aromas, its only goal is to obtain a genuine product with excellent organoleptic features.
Our extra-virgin olive oil (Olio del Castello) has an acidity that ranges between 0,3% and 0,5% (oil is classified according to the E.U. regulations which has declared that the maximum percentage of acidity allowed is 0,8% as regards to extra virgin olive oil). The acidity marks the top quality of the raw material, the accuracy for the timing of the work process and the correct storage procedure of the oil at the mill.
The oil of Castello is, because of its taste and flavour, the best choice for any condiment, drizzled on top of a hot dish or on a cold dish such as a salad.
However, it must be kept in mind that among all the different types of oils used on a table, the extra virgin olive oil is at the basis of the Mediterranean diet (recognised by the UNESCO as a world heritage). According also to its health benefits, olive oil is considered the most suitable among oils for man’s nutrition thanks to its balance in fats.
A top quality extra virgin olive oil is rich in monounsaturated fats and poor in saturated fats (these latter are responsible for the increase of cholesterol levels) and with a high level of polyphenols and powerful natural antioxidants.