The Norcia farm produces two types of olive oil:
the monovarietal “Casale Lupi”
the blended “Sasso san pellegrino”
in addition to two types of pâtè:
olive pâtè
olive and hazelnut pâtè
The plants are cultivated on land about 350 metres above sea level, in a typically hilly position, where olive cultivation has found its natural habitat.
The soil, rich in carbonates but also well endowed with organic substance, and the olive-growing, mainly made up of the “caninese” cultivar, together with the particular microclimatic conditions are factors that have a decisive influence on the final result of the product.
The agronomic techniques respectful of the environment (the farm has been following the regional eco-compatible agriculture programs since 1994) and quality (early harvesting, crushing the olives within 24 hours, cold pressing and extraction by centrifugation) give the product the fruity and typical local taste of the oil.
E.V.O. OIL“CASALE LUPI”
The monovarietal oil from Cultivar Caninese has a more full-bodied fruitiness, both in taste and smell, greater than that of Sasso San Pellegrino. The sensations of flowers, fresh grass and traces of dried fruit are easily recognizable. To the palate it has hints of thistle, almond and slightly accentuated tones, both bitter and spicy, while remaining balanced with each other.
Indispensable on hot vegetable and legume soups, barbecued meat and first courses with mushrooms and truffle.
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E.V.O. Oil “Sasso San Pellegrino”
The blend, produced from the varieties of olives cultivated on the farm: Caninese, Frantoio, Leccino, Maurino, Moraiolo and other minor ones, presents a complex bouquet of aromas and sensations. To the nose, there are hints of fresh grass and floral essences, inserted in a soft and enveloping fruitiness, while to the palate, the light/medium fruity olive is accompanied by hints of artichoke and almond with balanced round tones of bitterness and spiciness.
Excellent with green salads and legumes, red meats and the inevitable bruschetta.
OLIVE PATÈ
A patè obtained from the processing of the farm’s olives and particularly those of the Leccino variety. It is obtained from olives harvested the previous year, and entrusted to the skilful hands of Luca Ingegneri della Cisterna del Marchionato for brining and subsequent processing.
The patè can be used spread on bread, with roasts during cooking, or in the preparation of first courses.
OLIVE & HAZELNUT PÂTÈ
A patè obtained from the processing of olives and hazelnuts which are toasted before the patè is made. Clear sensations due to the hazelnut which tends to attenuate the flavour of the olive paste.
Excellent for the preparation of sauces and first courses as well as the classic bruschetta.
The Norcia Farm is located in the heart of Italy, between Tuscany and Rome, a stone’s throw from Umbria and in an area rich in landscapes, history, culture and charm: Tuscia.
Ancient memories resurface along the itineraries that are dear to us
Where to find our olive oils
Restaurant "Tavern Dosso Seradino"
Address: Street Dosso Seradino, 39 Pisogne (BS)
Phone: +39 328 7181125
Restaurant "Da Beccone"
Address: street Guglielmo Marconi, 26 Blera (VT)
Phone: +39 0761 479210
Restaurant "Da Sapì"
Address: street Mazzini, 36 Esine (BS)
Mobile: +39 335 5254381
Phone: +39 0364 46052
Agritourism company Le Frise
Address: Street Rive dei balti, 12 Artogne (BS)
Phone: + 39 0364 598298
"Salumeria Gastronomia Sedani" di Pedretti Giorgio
Address: Street Donatori di Sangue, 20 Breno (BS)
Tel: + 39 0364 22306
Awards and Mentions
