Olive oil
Without doubt you can find the best olive oil in the world in the Umbrian mountains, and more specifically in the hills between Spoleto and Assisi. Here the olive tree is an integral part of the landscape. Producing the finest quality extra virgin olive oil.
Due to it's taste and low acidity Umbrian olive oil is one of the most highly valued in Italy and consequently in the rest of the world. One of the characteristics that distinguish an oil of quality is the ratio of oleic to linoleic acid, the later of which must not have a content of less than 7. This balance is strongly influenced by the climate and distance from the sea. Whilst Umbrian oils are the best that Italy offers, after come those from Tuscany, Liguria, Le Marche and then those of the more Southern regions. Umbria is the only province to have its entire area split up into D.O.P (Italian guarantee of quality) oil producing regions. These include the five sub regions of Assisi, Spoleto, Colli Martani, Colli Amerine, Colli Orvietani and Colline del Trasimeno.
Many years ago, it was decided at San Vito to produce olives in a way that was sensitive to the ecosystems in which the olive trees are grown. As a result of this the oil that is produced is of an exceptionally high quality.
Harvesting takes place by hand, this ensures that only the best olives are sent to the press and all damaged or inadequate olives are discarded. After the olives have been collected they are driven a short distance from the farm to an olive press that is operated by experts that are trusted by the Salvi family. Anyone who visit's the farm during the harvest season can join in and see first hand this unforgettable harvesting process and experience way of life that once was. At the end of the procedure, the freshly pressed oil can be tasted on a slice of bread to reveal the magic that lies behind the delicious and succulent bruschetta.