Giuseppe Cagnoni uses an all-natural process to infuse his smooth Late Harvest Extra Virgin Olive Oil with the rich, meaty flavor of fresh porcini mushrooms that his family gathers in the hills of Umbria. Twist off the top of this bottle and breath the intense aroma of sweetly caramelized porcini mushrooms. The flavor is so rich and meaty, a drizzle will fool your palate into believing there are freshly sautéed porcinis in the dish! Drizzle your next vegetable sauté, or grilled rabbit with it, and treat yourself to medallions of veal with a finishing trickle. Made with organic olive oil. Only the first pressing of his finest olives go into Giuseppe's oils. He blends the Moraiolo, with small amounts of Leccino and Frantoio, the latter two varieties comprise as little as 10% to as much as 20% in a given year, and this technically qualifies Etruria as a monocultivar oil. This is a very fruity oil with intense flavor that resemble fresh herbs and asparagus, with a slightly bitter and peppery finish. It is obtained from hand-picked olives of varieties Moraiolo, Frantoio, and Leccino. First cold pressed, unfitered. ETRURIA olives are picked laboriously by hand (this method provides fruit for the finest extra virgin olive oils. To talk to Giuseppe Cagnoni is to talk about olives, specifically Umbrian olives; in true Umbrian fashion he concedes nothing to the Tuscans. Located in central Italy, Umbria is a land of hills and mountains, more rugged than Tuscany, its neighbor to the northwest. Citadel towns are perched on high steep hills that rise to more than 600 meters above sea level. Giuseppe's family farm is in Trevi, located between Assisi and Spoleto. It is a small town perched on a pyramid of a hill surrounded by miles and miles of olive groves. This is where Giuseppe Cagnoni grows his olives and where five generations of his family have made exceptional oil.
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