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dop oil martani



OP Olive Oil Protected Denomination of Origin (D.O.P.) is a quality seal accompanied by the geographic indication. The “Umbria” Protected Denomination of Origin (D.O.P.) with the geographic indication “Martani Hills” is reserved for extra virgin olive oil obtained from specific olive varieties, blended in determined quantities.

The Umbria Colli Martani Extra Virgin Olive Oil  is made from a carefully handpicked selection of the first-harvested Moraiolo, Leccino and Frantoio olives that grow in the Martani Valley in Umbria.

They are cold-pressed and obtained specifically from: no less than 20% Moraiolo olives; no more than 80% S. Felice, Leccino and Frantoio olives, contained on their own or together. The oil may also contain up to 10% of other olive varieties

Growing areas.

The green heart of Umbria is a generous land of centuries-old olive groves. The Olives destined for the production of Umbria Colli Martani DOP Oil are grown in the following municipalities in the Region of Umbria:

Acquasparta, Spoleto, Massa Martana, Todi, Castel Ritaldi, Giano dell’Umbria, Montefalco, Gualdo Cattaneo, Collazzone, Bevagna, Cannara, Bettona, Deruta, Torgiano, Bastia Umbra.

Our farmers selects the best qualities of Frantoio, Moraiolo and Leccino olives, to bring the ancient authenticity of this DOP Extra Virgin Olive Oil to your table.

The olives are scrupulously selected and the harvest, manual, is done at the beginning of the season when the fruit is still unripe, this to allow all the original and authentic fruity flavor characteristics of the oil.

The Extra Virgin Olive Oil Colli Martani certification, must pass rigorous sensorial (panel test) and chemical-physical analyzes required by the product specification.

This Olive Oil is a healthy and genuine food, suitable for a true Mediterranean diet.

“Our farmers selects the best qualities of Frantoio, Moraiolo and Leccino olives, to bring the ancient authenticity of this DOP Extra Virgin Olive Oil to your table”

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Flavors and Taste

The world of Olive Tasting is sophisticated. It takes time and experience to recognize the specific flavors and aromas. The olives and the oil develop these aromatic features thanks to the “cultivar” of the olive tree, the growing geographic area, the “terroir”, the harvesting, and the oil pressing method.

The color of the oil is green with golden reflections and it shows balsamic characters and with an olfactory finish rich in vegetable tones reminiscent of the fresh olive fruit.

Medium bitter and spicy sensations leave a nice sensation of freshness in the mouth. Long in evolution and persistence.

On the palate, this extra virgin olive oil is herbaceous with balanced notes of rosemary, artichoke, and aromatic herbs. In the mouth, it is elegant and decisive.


Every oil has specific features that make it perfect on some dishes.

We recommend trying Martani DOP Olive Oil on stewed or grilled meats, grilled vegetables such as asparagus, spinach, turnips, and country herbs or potatoes. However, it adapts to all vegetables and side dishes, grilled and baked fish. In addition, it also gives its best on fresh salads and legume soups, especially beans and lentils. If you love to perceive all its fruitiness, try it on boiled green beans.

Botanical species of Colli Martani DOP

Specific olive trees breeds, along with the pedoclimatic conditions, give the exclusive typicalness to the oil of each specific territory.

Colli Martani is obtained through the press of Moraiolo, San Felice, Leccino, and Frantoio olives varieties.


  • Moraiolo: it’s a medium-size olive, it has a roundish and pulpy shape, and provides a very rich quality oil. The olive tree is tall, much productive, and is preferred by the  Umbrian producers for its consistency and resistance to cold. Often cultivate don high hills.


  • Frantoio: the most typical of Colli Martani area. It’s a medium-sized olive tree but quite vigorous, with very tortuous and sloping main branches. The secondary ones typically hanging. Its olives are big, pulpy, and oval. It prefers the slopes of the hills, as it doesn’t like low temperatures.


  • Leccino: a strong tree with a wide leafage. The olive is large, pulpy, almost cylindrical.


  • San Felice: a specific variety of Colli Martani sub-area. It contributes together with Frantoio and Moraiolo to create the unique blend of Colli Martani Olive oil. It possesses a high quantity of antioxidants. This cultivar name, San Felice, is taken from the ancient local abbey, San Felice Abbey, built by the Benedictine monks in the 12th century. Thanks to the monks this olive tree survived to the centuries until today. The taste of San Felice oil is that of light fruity oil, slightly bitter, with delicate herbaceous hints.

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