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dop oil martani



OP Olive Oil. DOP stands for the international PDO. This acronym means Protected Denomination of Origin (D.O.P.). It's a quality seal accompanied by the geographic indication that, in this case, is "Colli Martani", a geographical area particularly prestigious for the production of Extra Virgin. Therefore, 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 careful 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 select 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 carefully selected, and the harvest is done at the beginning of the season when the fruit is still unripe to preserve all the original and authentic fruity flavors and tasty 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 an actual 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”

umbrian olive tee

Flavors and Taste

The world of Olive Tasting is sophisticated. It takes some 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. Also, the growing geographic area, the “terroir”, the harvesting, and the oil pressing method contribute to obtaining the best Evo Oil.

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

Medium bitter and spicy sensations leave an excellent feel of freshness in the mouth. So long in evolution and persistence.

(I will dedicate an article about the olive oil tasting and flavors in a more specific way).

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 for 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. Finally, try it on boiled green beans if you love to perceive all its fruitiness.

Botanical species of Colli Martani DOP

The quality of olive oil is determined by the type of olive tree, including its age, geographic area, the weather conditions. Therefore each territory has its own unique Olive Oil with particular flavors.

Colli Martani oil 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 wealthy quality oil. The olive tree is tall and much more productive, and it’s many Umbrian producers’ favorite for its consistency and resistance to cold. Often cultivate don high hills.
  • Frantoio: the most typical of the Colli Martani area. Frantoio is a medium-sized olive tree but vigorous, with very tortuous and sloping main branches. 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 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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