The primary olive used is Muraiolo, an Umbrian specialty, with small amounts of Leccino and Frantoio rounding out the blend. Only the first pressing of his finest organically grown olives are pressed for this oil. In various parts of Italy, farmers often press small amounts of olives with fresh citrus fruit to create heavenly scented oils for family and friends.
About the Olives
University researchers have dated the rootstock for some of Giuseppe's trees back to 1,000 B.C. . . it seems the olives were there even before the Etruscans. The main olive variety planted on the Cagnoni property is Moraiolo, a specialty of Umbria. However, Moraiolo is not self-pollinating, and so the property is also planted with small amounts of Frantoio and Leccino, Tuscan staples. The groves are planted on the rugged hillsides in parcels that 380-600 m. above sea level.
Giuseppe's father Eugenio is a master pruner who carefully prunes all the trees once a year, the old-fashioned way: climbing a ladder and working from the top down. His services are in demand by other producers.
Keywords: Bergamot, Olive Oil, Italy, Sam's Sundae
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