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Extra virgin olive oil DOP Umbria of the Colli di Assisi and Spoleto is obtained from the squeezing of different varieties of olives (morainol 70%, 15% leek and 15% crusher) harvested from mid-October to mid-November. Thanks to the combination of the composition established by the DOP Umbria Oil Protection Consortium and the milling process, when the olives have not yet fully matured, an oil is obtained with a strong scent and a taste full of hints of almond and artichoke .
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