FENOLIO

Over the protected territory known as the “path of oil” in Umbria, on the rolling Amerini hills is where our olives are grown. We extract our oil FenOlio exclusively from our own olives. The oil is rich in polyphenols, powerful natural anti-oxidants with high levels of vitamin E capable of opposing the damaging effects of free radicals. The quality of FenOlio isn’t merely characterized by the low level of acidity, but by a number of organoleptic qualities achieved through impeccable production processes. The exceptional quality of this product derives from an accurate selection of organic local olive tree groves. It is a result of a constant and careful meticulousness applied throughout the olive transformation process; defoliation and cleansing as fundamental work model contribute to higher standards of hygiene throughout the process, while harvest and storage occur extremely speedily in order to avoid fermentation thus fully preserving the taste properties.

Our Organic Lentils is cultivated in Cascia mountain. It is characterized by a small size and a color that varies from grain to grain. Lentils (lens culinaris) is a strongly linked to food Italian gastronomic tradition.

Used since the Egyptians, the seed grows even in difficult conditions, It is resistant to drought and low temperatures. Grass pea is rich in iron, protein, starch, calcium, phosphorus and dietary fiber. It is a healthy ingredient and a versatile legume.

The roveja is a small legume similar to the pea, by the roveja colored suit is also resistant to low temperatures, is cultivated in spring and summer and it does not need much water. Roveja is much protein, especially if eaten dried, has a high content of carbohydrates, phosphorus, potassium and very little fat. The manual harvest is definitely the reason for his disappearance, after the arrival of tractors, in the years 50/60 crops such as this are abandoned to their fate. Today is everywhere and only resist was almost abandoned few farmers in the Nerina valley, in particular in Cascia, ARi, maintains and protects an important gastronomic tradition and a unique flavor. In this valley the roveja is sown in March at an altitude of between 600 and 1200 m and is harvested between late July and early August.