Olive Oil Culture

• Oil sensory analysis

  The oil sensory analysis has a qualitative value that the analytical technique cannot replace.

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• Oil organoleptic characteristics

  The organoleptic characteristics of the oil are colour, aroma, taste and fluidity.

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• QAS Certification

  Quality, Environment and Safety, the guiding principles of Farchioni Olii.

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• Oil preservation

  A good conservation extends the life of the oil.

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• Olive Oil extraction

  The process to obtain oil from olives is achieved through 3 phases: crushing, mixing and kneading.

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• The oil-mill

  Our artisan tradition bringing excellence to your table.

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• Olive fruit fly

  The olive fruit fly is the main olive pest.

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• Cold-pressed Oil

  The best oils are obtained at a temperature below 27 degrees Celsius.

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• Unfiltered Oil

  Unfiltered oils have 50% more antioxidants than filtered oils.

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• Typical Umbria products

  Umbria, the green heart of Italian taste.

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• Olive oil quality

  Extra Virgin Oil and Olive Oil, let's see the differences.

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• Olive harvesting

  A magical moment which covers the entire autumn season.

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• Italian olive varieties

  Unparalleled variety, with over 500 different varieties.

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