A product of great dietary and gastronomic value, Umbrian extra virgin olive oil is an essential component of the highest national culinary tradition. Arnaldo Caprai's extra virgin olive oil is obtained from olives of the Moraiolo, Frantoio and Leccino varieties harvested by hand from trees cultivated on hillsides in the Montefalco area. Characterised by olives being pressed within 24 hours of being picked and by a strictly cold extraction system, Arnaldo Caprai's extra virgin olive oil is a product that expresses organoleptic characteristics of extraordinary intensity and great typicality.
