Viola Almanacco Centennial 100ML Sample
A medium-robust olive oil made exclusively from Frantoio olives carefully harvested by hand from Viola's centennial olive trees. It presents aromas of artichoke, chicory, and lettuce followed by hints of cinnamon, white almond, and toasted coffee bean on the palate. Enjoyed best raw, it pairs exceptionally well with beef tartare, carpaccio, grilled fish, boiled octopus, mushroom salad, chickpea soup, and red prawns.
Extra Virgin 3.38 fl oz (100ml)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
Varietals: Frantoio
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
Intensity: Robust
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
Polyphenols (mg/kg): 647
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Acidity (%): 0.25
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Harvest Date: Fall 2023
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Soups & Stews
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Aged Cheese
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Potatoes
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Ice Cream
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Carpaccio
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Grilled Fish
Aromas
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Artichoke
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Chicory
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Lettuce
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Mint
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Sage
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Almonds
Tasting Notes
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Artichoke
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Cinnamon
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White Almond
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Toasted Coffee Bean
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Black Pepper
This medium-robust extra virgin olive oil is made from 100% Frantoio olives from centuries-old olive trees. It presents fresh and strong aromas with notes of vegetables like artichoke, chicory, lettuce, and hints of mint, sage, and almond.
The taste is complex starting with artichoke and moving into flavors of cinnamon, almond, and toasted coffee beans. It ends with a spicy black pepper finish and a mild bitterness. Pairs best with beef tartare, carpaccio, grilled fish, boiled octopus, mushroom salad, bean soup, chickpea soup, red potatoes, red prawns, and hazelnut or pistachio ice cream.
Viola
The area between Assisi and Spoleto in central Umbria, surrounded by majestic olive trees, has been the backdrop of the Viola family business since the 19th century. Here the Viola family has been cultivating olives and producing oil for generations. Today Marco Viola continues the family tradition and uses the most modern technologies. Aware of working in such a sensitive and vital sector as is the food industry, the company takes great care to develop and promote the principles of ethical conduct within their business as well as the environment, and to provide the best quality product to the consumer.
Each oil is the result of a hard year's work which begins in the olive grove and ends in their oil mill. The cultivation, harvest and processing of the olives are carried out following the family's traditions, all of which contribute to make an oil for the discerning customer who is very selective and able to appreciate the oil's aroma and taste, which are the flavors of Umbria.
Viola
The area between Assisi and Spoleto in central Umbria, surrounded by majestic olive trees, has been the backdrop of the Viola family business since the 19th century. Here the Viola family has been cultivating olives and producing oil for generations. Today Marco Viola continues the family tradition and uses the most modern technologies. Aware of working in such a sensitive and vital sector as is the food industry, the company takes great care to develop and promote the principles of ethical conduct within their business as well as the environment, and to provide the best quality product to the consumer.
Each oil is the result of a hard year's work which begins in the olive grove and ends in their oil mill. The cultivation, harvest and processing of the olives are carried out following the family's traditions, all of which contribute to make an oil for the discerning customer who is very selective and able to appreciate the oil's aroma and taste, which are the flavors of Umbria.
