Passion, professionalism, love for our territory and continuous research while respecting tradition - the Trampolini family has been producing extra virgin olive oil in this way from generation to generation since 1785.
Family Reserve Extra Virgin Olive Oil Pack.
Extra Virgin olive oil of the highest quality oil obtained from the olives harvested from the 15th century olive grove adjacent to the Frantoio no later than October 5th each year.
Obtained from Dolce Agogia, Moraiolo and Frantoio cultivars, this oil has an emerald-green colour and strong fruitiness, very rich in polyphenols and antioxidants.
The label is embellished with the phrase "Un tuffo nell'Olio" ("A dive into oil"), by the Master Natino Chirico.
An olive oil with the intense, fresh scent of freshly picked olives which is available exclusively during the olive harvest period, i.e. from mid-October to December, our freshly-pressed Novello (New) Extra Virgin olive oil has a very high content of polyphenols, which enhances its tangy, spicy characteristics and its intense aroma of freshly picked olives. A unique product, it is dense and full-bodied with an intense green colour.
The slight sedimentation that inevitably forms on the bottom of the bottle is synonymous with the genuineness of the product. The olives are cold pressed within 12 hours of the olive harvest using our state-of-the-art Alfalaval X4 continuous cycle machines.
To fully enjoy its characteristics, our Novello should be served raw as a condiment on bruschetta, boiled potatoes and soups.
Our product of excellence, Genoroso is an unfiltered, generously fruity Extra Virgin Olive Oil that embodies the scent and flavour of the hills that surround our hometown of Perugia.
Generous in its unmistakable scent of freshly pressed olives and medium-intense fruitiness, Generoso is obtained from olives of the Frantoio, Leccino, Moraiolo and Dolce Agogia cultivars which grow in chalky soil with a stony, clay surface between 300 and 600 meters above sea level. The olives are hand-picked and harvested early in the season when ripe between late-October and early-November.
The cold extraction of this oil takes place within 12 hours of the olive harvest, using our state-of-the-art Alfalaval X4 continuous cycle machines. These factors give Generoso oil its unique characteristics: low acidity, a low content of peroxides and a very high content of polyphenols, with a naturally opaque appearance and a moderate tangy-spicy taste.
Generoso is excellent served raw as a condiment on grilled meats, grilled vegetables, bruschetta, legume soups and wherever a strong taste is required.
An extra virgin olive oil of the highest quality, Armonioso is obtained the olives of the Dolce Agogia, Frantoio and Leccino cultivars, which grow in chalky soil with a stony, clay surface between 300 and 600 meters above sea level. The olives and are harvested by hand at medium-late ripeness from mid-November to December and cold pressed within 12 hours of being harvested using our state-of-the-art Alfalaval X4 continuous cycle machines.
Yellow in colour with leafy-green hues, the oil which is extracted has the aroma of ripe olives with a delicate, slightly tangy-spicy taste. Armonioso is low in acidity, and has a low content of peroxides and medium-high content of polyphenols.
Armonioso is excellent served as a condiment with all fish recipes, fresh and cooked vegetables, mozzarella, boiled meat, and wherever a delicate taste is required.
"Olea Europea Sativa" is the family of Olaceae, to which all varieties of olive trees, called "cultivars", belong. There are over 500 olive tree cultivars in Italy, their numbers varying from region to region depending on their characteristics. Our decision to produce an oil extracted from a single (mono) cultivar for daily consumption highlights the true aromas and flavours of each individual territory, once at risk of being lost due to the unchecked growth of the market.
The most common cultivar in Umbria, this variety is present in all olive-growing areas. With an averagely dense crown, the tree has fruit-bearing branches that tend to be erect. Its slow-ripening fruit have a spherical-ovoid shape and change in colour from dark green to purplish red to black.
The medium-intense fruity oil is green in colour with yellow reflections with a well-balanced tangy-bitter taste. It is best served on bruschetta, grilled meats, dips and wherever a strong taste is desired.
Predominantly found in the hills surrounding Lake Trasimeno and Perugia, this cultivar is also found sporadically in the rest of Umbria. The tree has a fruit-bearing branch that tends to be erect with upright and medium-dense foliage. The small, ovoid-shaped olives ripen early, simultaneously and rapidly, their colour changing from green to purplish red to dark purple and black.
This medium-light fruity oil has a yellow colour with green hues and a tangy, medium-light spicy taste. It is recommended on delicate dishes, boiled fish, dairy products and sauces.
Found in all olive-growing areas in Umbria, especially recently planted groves, this cultivar is widespread throughout Italy. The vigorously growing tree has a broad, dense crown with semi-drooping fruit-bearing branches. The olives are of medium length and with an ellipsoidal shape. With their early, rapid ripening, the olives colour changes from green to purplish-red to black. A medium-fruity oil with medium-low chlorophyll content, it has a golden yellow colour with green hues.
In the Mediterranean diet, this oil, with its well-balanced sweet, tangy and spicy taste, is integral in the preparation of pasta, soups and fresh salads.
The Frantoio cultivar is found in many Italian olive-growing regions, especially Umbria, where it is widespread throughout the territory, especially in recently planted groves. Highly vigorous with an broad, dense crown, the tree has a drooping branches and ovoid-shaped fruit. With their late, slow ripening, the olives change colour from light green to purplish-red to black. The oil has valuable organoleptic characteristics: medium-fruity, green in colour with yellow hues, and a well-balanced sweet, slightly tangy taste.
Due to its delicate and non-covering taste, it is best served raw with all fish dishes, carpaccio, bresaola, cheese and pasta with olive oil.
Shape like an inverted, truncated cone, the tree grows quite vigorously and has varying productivity. Its olives produce oil with a harmonious, delicate medium-fruity taste and the perfect tangy-spicy balance. It has an aftertaste of herbs, with light hints of tomato and fresh almond.
Best served raw on vegetables and used in cooking all Mediterranean dishes.
The tree grows quite vigorously and has a broad crown. Its olives produce an oil with an intense, full-bodied fruity taste with strong hints of green tomato and artichoke.
Excellent raw on dishes such as seafood, salads and cereal-based soups.
Our Organic Extra Virgin olive oil is obtained from trees growing in chalky soil with a stony, clay surface between 100 and 600 meters above sea level in olive-growing areas where the rules and regulations of Organic cultivation are strictly applied. The olives are harvested in November when perfectly ripe and cold pressed within 12 hours using our state-of-the-art Alfalaval X4 continuous cycle machines.
The oil extracted has a leafy-green colour with golden hues and the aroma of fresh olives. It has a medium-fruity taste with the perfect tangy-spicy balance. It has low acidity, a low content of peroxides and a high content of polyphenols.
The cultivation of the olive groves, the harvest, the production process, and the bottling of the oil are all subject to the strictest organic controls.
It is highly recommended for use in the preparation of any classical Mediterranean dish.
on behalf of third parties
including acidity and peroxide analysis
for transportation and storage
even in small quantities
of the olive mill during the processing period