Spello Oil, produced by the Spello Frantoio Uccd comes from one of the most characteristic cultivars of the Umbrian territory, the variety of the moraiolo that embodies about ninety percent of the historical olive oil heritage in the area between Assisi and Spoleto, extending to the basin ternana. A particular microclimate, the morphology of the land, the perennial care of the plants, the traditional hand-harvesting are the elements necessary to obtain an extra virgin olive oil of superior quality.
Among the peculiarities of the cultivar stands out the optimal acid composition of its fruits, with a concentration of oleic acid equal to seventy-five percent and a high content of polyphenols.
The oil, cold extracted, is obtained by applying the continuous method and by means of a control and constant monitoring of temperatures. These remain unaltered below twenty-seven degrees Celsius during all the processing phases while maintaining a high level of polyphenols