Frantoio Alberto Cipolloni

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Extra Virgin Olive oil Extra Virgin Olive oil "A. Cipolloni selection" >>
At the beginning of the summer, Alberto Cipolloni, with the help of Carlo Pagliacci, selects the best lots of extra virgin olive oil in the company’s oil mill.
The oil obtained from olives picked in the first days of November has a complex fruity olive perfume and flavour but is however very “piquant” (polyphenols). It has a strong, expressed character and a long life before it. After the first days of hot weather, in the summer, its flavour and aroma harmonizes and it is therefore in this period that the best lot of the harvest is selected. The “A. Cipolloni selection” is obtained from the moraiolo variety, a small drupe which ripens late; in our opinion this is the best variety in our production area in terms of the quality of the oil extracted.
The “lots” chosen from year to year may vary in quantity according to the production of the “chiusa” (olive-grove surrounded by oak trees) they derive from. In fact, the company has nine olive-groves (crues) previously described and listed below: Chiusa della Fonte - Chiusa di Candiotti – Chiusa di Mancia - Chiusa di Massenzi – Chiusa del Monte Cucco - Chiusa della Valle – Chiusa dello Zampirone – Chiusa di Colle San Lorenzo – Chiusa di Pietrauta. The bottles are limited and as previously explained may vary in number (from 1,000 to 5,000). The capacity of the dark ‘bordelesi’ bottles varies; 0.5 litres, 0.75 litres, 1.5 litres, 3 litres, 5 litres.
The oil is extracted with the Alfin-Sinolea system also known as “cold pressing” or “selective filtration” and considered the best method for obtaining high quality oils. The number of bottles obtained depends, particularly on the capacity of the “ziro” or tank used and can therefore vary from one year to another. In recent years it has fluctuated between 500 and 5,000 dark ‘bordolesi’ bottles of 0.75 l. The ‘Selection’ is numbered. The acidity of the oil varies from year to year and oscillates from a minimum of 0.12 to 0.26. The number of peroxides (indicates the tendency to go rancid) is between 4.00 and 6.5 (very low). The percentage of oleic acid (C18 is very high) between 78.0% and 79.5 % (not very greasy or oily). The saturated:unsaturated ratio is between 6.5 and 7.0 (moderate dry).

Extra Virgin DOP Umbria Olive Oil Extra Virgin DOP Umbria Olive Oil >>
This oil is obtained by crushing our freshly picked moraiolo olives. Its exceptional organoleptic properties combine with excellent analytical parameters of 0.2% acidity, approximately 7 peroxides, and about 80% oleic acid etc.
We recommend consuming it after it has properly matured in the autumn following pressing.
The European Community, through its control bodies, follows the whole of the production process with analyses and tasting just as for the ‘denominazione di origine controllata e garantita’ (DOCG, E.C. certification guaranteeing origin and quality) of great Italian wines such as Barolo, Brunello, and Sagrantino, so it is certified by an official body of the Italian State and of the European Community. Our company summarises the analytical results of the lot on the back-label of the transparent ‘square’ glass bottles of 0.5 litres, 0.75 l., and 1 l.

Extra Virgin Olive Oil Extra Virgin Olive Oil >>
This is the oil obtained from olives picked on the hills between Assisi and Trevi. The moraiolo and frantoio olive varieties confer excellent organoleptic and analytical characteristics which have assured it success and appreciation at all tables. The frantoio olive with its delicate flavour makes this oil particularly appetising to unaccustomed consumers.
Given its excellent analytical characteristics it is an oil which, if correctly conserved, maintains its flavour and properties for a long time.
The round one-litre bottle and 5-litre tin contain extra virgin olive oil representing the qualitative and productive synthesis of the year’s harvest. This oil therefore constitutes the average basis from which the best lots are selected to make up the Alberto Cipolloni selection and the DOP Umbria. Our continental production zone which is cold for the olive tree, sloping lands at 350-700 metres above sea-level, and the local prevalence of the moraiolo olive, not only contribute towards the maximum in world quality but also ensure a constantly high quality which is unrepeatable in any other production zone.

Aromatised Extra Virgin Olive Oil Aromatised Extra Virgin Olive Oil >>
The Frantoio Verde infusions are prepared by soaking herbs picked in our countryside in cold extra virgin olive oil which we have produced. Laurel, sage, basil, garlic and red chilli pepper are picked in the summer when they are at their most aromatic. After careful selection and cleaning they are finely chopped and left to soak in the oil for a long time in cool shady rooms. The black truffle of Norcia, on the other hand, matures in winter so from mid-December to January its characteristic perfume is most intense. In this period, local truffle seekers bring us their freshly picked truffles. The infusions obtained are filtered with cotton wool and bottled. We recommend you use them ‘cold’ on pasta dishes in summer and on meat after it has been cooked; for an even more ‘correct’ use consult the Frantoio Verde recipe book.

Olive Paste in a Jar Olive Paste in a Jar >>
This is prepared from well ripened Ascoli olives which are pitted and ground and then placed in jars and covered with delicately flavoured oil obtained from the Ascoli olives themselves. Excellent on ‘crostini’ with toasted bread and in the preparation of pasta dishes, it can be used wherever your fantasy takes you; for correct use see the Frantoio Verde recipe book.
The olive and artichoke paste, ‘tapenade’ and ‘peste’ (herb based speciality of Genovese origin) are sauces and condiments obtained from excellent quality raw ingredients produced, controlled and guaranteed by us. They are suitable for hors d’oeuvres, tartines, pasta dishes and offer a culinary and gastronomic alternative for light quick food which is nevertheless tasty and natural.

Pulses and Cereals Pulses and Cereals >>
Adjoining Passo di Colfiorito in the enchanting zone of Castelluccio of Norcia, in Umbria, gentle hills roll down to plains of the same name at over 800 metres above sea-level and host our cultivation of leguminous plants, a crop which only this poor, leached mountainous terrain can render tasty and easy to cook. The lentils of the Cipolloni company have been grown on hard ground without the help of fertilisers, herbicides, or insecticides for a long time and are therefore organic in every respect.
Farmers in our mountains cultivate these leguminous plants on leached soils poor in calcium. This environment is ideal for obtaining a unique quality which has a special flavour and is easy to cook thanks to a thin cuticle. The lentils of Colfiorito together with chickling are grown in rotation with pasture, on lands situated at 800-900metres above sea level. This year, the lentils of Castelluccio of Norcia, Umbria have obtained certification of origin and quality (IGP) by the European Community, an additional title for what are rightly held to be the best lentils in the world. They are grown on a beautiful high plateau at 1400 metres above sea-level dominated by Monte Vettore (2500metres) so the productivity per hectare is very low. The organic company Cuore Verde (Green Heart, so named since Umbria is often referred to as the “cuore verde d’Italia”, the green heart of Italy) is skilfully run by the Antonellis, a couple who produce pulses of unequalled goodness and novelty on our behalf. Their guiding philosophy has indeed been to reintroduce the production of extremely high quality pulses which have disappeared from Italian cultivation. An emblematic example is the re-propagation of a bean starting from a ‘handful’ of seeds rediscovered in an unknown location by Professor Giansanti, now responsible for regional agriculture, and entrusted to the Antonellis. I refer to ‘risina’ said to be of Lake Trasimeno the place where it was grown in ancient times but which is currently only cultivated in Spello. The Antonellis produce other products for us on stony marl in addition to risina, notably ‘cocco bianco’ (white beans) also known as “ Pope’s bean”, chickpeas, cannellini beans and borlotto beans. Risina has been appreciated by the greatest Italian chefs for its very delicate flavour and is ideal in refined dishes combined with various types of seafood whereas cocco bianco beans are very versatile and can be used in anything from “cold salads” to “cream soups". The other pulses more commonly used in traditional Italian cooking are also exceptionally good. Emmer and barley growers have carried out an operation similar to that carried out on the pulses by the aforementioned Antonellis. In 1985, Mr Luigi Emilani managed to isolate and reselect the germplasm of “triticum dicoccum” from cereals cultivated high up in the mountain peaks where part of the harvest was re-used for sowing the following year. This ancient Roman grain which was famous for its roughness and high protein (gluten) contents is the emmer which we now sell for it is a cereal composed of pure triticum dicoccum without the presence of common grains of low protein content. In fact, it is easy to buy a mix of grains which although ‘ancient’ like polonicum and spelt, not only contain less gluten and therefore offer a lower dietetic value but also disintegrate when cooked thereby losing the special characteristic of soups made with broken emmer.

Face cosmetics with olive Face cosmetics with olive >>
Sometimes the skin is not able to produce the substances necessary to maintain the right hydratation alone. This happens mostly with mature skins that tend to have wrinkles, but also when the skin is younger and healthy but exposed to environmental negative elements.

Body cosmetics with olive-oil Body cosmetics with olive-oil >>

Nourishing detergents with olive-oil Nourishing detergents with olive-oil >>

Cosmetici - Linea Solari > MANCA TRADURRE Cosmetici - Linea Solari > MANCA TRADURRE >>
Un’importante funzionalità cosmetica propria dell’Olio di Oliva è la sua alta protezione della cute sotto i raggi solari per prevenire gli eritemi, gli arrossamenti e nel trattamento di screpolature. Importante il suo utilizzo nei preparati solari protettivi, poiché la zona di assorbimento nell’UV è vicina a quella delle radiazioni che provocano le scottature.

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