Viola Colleruita DOP Umbria Colli Assisi-Spoleto 100ML Sample
This robust-intensity extra virgin olive oil produced from Moraiolo olives has notable aromas of olives and artichoke. Best In Class award winner in 2023 from Sol d'Oro. Try pairing with leafy green salads and garden salads.
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: Moraiolo, Frantoio, Leccino
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): 668
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 (%): 0.17
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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Leafy Green Salads
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Garden Salads
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Fruit Salads
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Raw Vegetables
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Boiled/Steamed Veg
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Broiled Fish
Picked from the Moraiolo, Frantoio, and Leccino variety olives grown on the hills of Roviglieto and Scandolaro in Colli Assisi Spoleto. These carefully selected fruits give this typical Umbrian oil an intense lingering aroma of green olives and artichoke with a harmonious balance of pungent and peppery flavors. With its intriguing aroma, it is ideal for lentil or vegetable soups, tuna and swordfish carpaccio and enhances the taste of beef tagliata, barbecued lamb chops and vegetables au gratin. It is also the perfect oil for making an olive oil gelato and ice cream.
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2023Sol d'Oro Best In Class
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2022Gambero Rosso Oli d’Italia Gold
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2021NYIOOC Gold
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2020Gambero Rosso Oli d’Italia Best In Class
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.
Recent International Awards
Awarded by accredited organizations.
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2023Sol d'Oro Best In Class
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2022Gambero Rosso Oli d’Italia Gold
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2021NYIOOC Gold
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2020Gambero Rosso Oli d’Italia Best In Class
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.
