Moraiolo gives central Italy — especially Umbria — its reputation for bold, green, peppery oil. The flavor is decisively herbaceous: artichoke, bitter herbs and a strong pungent finish, with high polyphenols and good structure. It is more demanding to grow than Frantoio or Leccino, preferring warmer hillsides, and is usually the variety that brings power and grip to a Tuscan or Umbrian blend.
Bold and herbaceous: artichoke, bitter herbs and a strong peppery finish.
Harvested from late October through December. Buy the freshest crop you can find — and check the harvest date on the bottle.