THE FARM

To spread the oil culture, its health benefits, and its importance in a healthy diet is a lifestyle choice made by the Ciarletti family who have cultivated their olives for generations following tradition and today using the most up to date technology.
Obtaining a prestigious olive oil is the result of a series of factors that interact in a complex manner, the physical fatigue from the pruning to the harvest, the manic and scrupulous attention dedicated to the pressing and conservation, only through sheer dedication and passion can the proprietors achieve this year in year out. To help you on your way to a true understanding of the world of oil we would be happy to show you around the oil mill and arrange some tasting lessons following the rules of the “Oil Sommelier”.

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TERRITORY

The olive, an undisputed symbol and great treasure of Umbria, was probably introduced to the territory by the Etruscans who were the first to consider this fruit as a great source of wealth and prosperity, thanks to the olive oil extracted.
Our olive groves are situated on the hills around the medieval town of Trevi long considered as the most suitable and extensive area for olive growing.
The trees, spread over 12 hectares of land at 500 m above sea level, benefit from both an optimum soil and good climatic conditions enabling a correct maturing of the olives and drainage of the trees.

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QUALITY AND TYPICITY

Natural conditions along with those conditions chosen by us as farmers and mill workers render our oil a prestigious Extra Virgin Olive Oil.
The first factors to influence the organoleptic characteristics and hence the complexity of the product, are the pruning methods adopted, the fertilisers used, the disease control carried out, the harvest method adopted and the relative modes of conserving the olives before harvest-time. The other factors are those that mainly contribute towards determining the typicity of the oil thanks to the climate, stony ground and the variety.
Recognised as one of the richest cultivars for its nutritional compounds, Moraiolo has a strong intensity of traces of artichoke and aromatic herbs as well as a distinct bitter and peppery taste.
The choice to farm a single variety of olive was taken to ensure an unmistakeable product with distinct characteristics to all senses, the eye, taste and smell.

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EXTRA GOODNESS

We believe that diffusing the knowledge of oil is the only weapon to distinguish the quality from other deceptive products on the market. It should be known that Extra Virgin Olive Oil is the most noble of the vegetable fats.  It is obtained from the fruit itself not from seeds, as are the other vegetable fats, but also because it is pressed using either mechanical or physical methods that do not alter the product whatsoever. It can only be called Extra Virgin when these rules are respected and when the free acidity, expressed as oleic acid, is no more than 0.8g per 100g (0.8%). Other elements that contribute to objectively determining the quality level of an Extra Virgin Olive Oil are the high content of antioxidants, like polyphenols, vitamins E & K, fatty acids, chlorophyll and carotenoids etc.…
Your self-interest and sensibility will encourage you to want to know how an oil, a good oil, can help your health and your pleasure at the table!

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HARVEST AND MILLING PROCESS

To guarantee a high quality olive oil the ideal harvest time is when the olives start to turn black (darken). We handpick all olives to preserve the drupe (stone fruit) integrity and transport them to our oil mill for pressing within 12 hours of the harvest.
Our oil mill works on a continuous two-phase cycle, technologically advanced to obtain an extremely controlled cold olive press (extraction), with no addition of water, thus maintaining an unaltered organoleptic oil profile.
Our constant and obsessive presence during all production phases, from the defoliation to the pressing, the kneading to the extraction, ensures a limited product of high quality.

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PRODUCTS

 

IL NOTTURNO DI SAN FRANCESCO
Producer: Azienda Agraria Ciarletti
Variety: Moraiolo
Haverage height: 500m above sea level
Type of soil: Clayey, Limy
Number of tree: 1800
Average age of olive trees: 50yrs
Harvest time: Start of October
Harvest method: Hand picked
Crushing method: Cold pressed
Preservation method: Steel vats at a controlled temperature

Perfume: Aromatic herbs with a trace of artichoke
Flavour: Intense, bitter and peppery
Complement to many dishes: Pasta e fagioli, zuppe, carni rosse e verdure grigliate, pesci arrosto.

Available in:
Bottles of 500 ml

Cans 250 ml
Cans 500 ml
 

OIL SINGLE CULTURE MORAIOLO
Producer: Azienda Agraria Ciarletti
Variety: Moraiolo
Haverage height: 500m above sea level
Type of soil: Clayey, Limy
Number of tree: 4200
Average age of olive trees: 50yrs
Harvest time: End of October
Harvest method: Hand picked
Crushing method: Cold pressed
Preservation method: Steel vats at a controlled temperature

Perfume: Erbe di campo, sentore leggero di carciofo
Flavour: Di amaro e piccante equilibrati
Complement to many dishes: Bruschette, legumes, grilled meats, ecc.


Available in:
Bottles of 0,40 ml
Bottles of 100 ml
Bottles of 250 ml
Bottles of 500 ml

Cans of 250 ml
Cans of 500 ml
Cans of 1L
Cans of 3L
Cans of 5L

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CONTACTS
info@oliociarletti.it
Phone.: 0742 78354
Cell.: 3473811929 or 348 7900444

Our products can be bought directly from our olive mill.
We deliver both in Italy and abroad


Gift boxes

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WHERE ARE WE

We are in a small village of approximately 100 inhabitants called Manciano which is situated on a hilltop 3km away from the town of Trevi, known as the “Capital of Olive Oil”. Trevi is home to the oldest olive tree in Umbria, S.Emiliano, dating back to 300 a.c. and also the Olive Culture Museum! Our family runs La Pintura Agriturismo and Oil Mill. It is possible to purchase our Ciarletti Oil on site and book a guided tour with oil tasting session.

Azienda Agraria Ciarletti Loc. Manciano – 06039 -Trevi , Perugia – Umbria
GPS Coordinates: N42.90256, E12.76088

Contact us for further information:
Phone and fax 0742/78354 Mob.+39 347 3811929
info@lapintura.it


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NEWS

IDENTITÀ GOLOSE
February 2014
Learn more		 TASTE of ROMA
September 2013
TASTE of LONDON
Giugno 2013Learn more		  L’olio umbro dei Ciarletti 2013
Hanno parlato di noi sul numero 45 di Venerdì 4 Gennaio 2013 della testata settimanale Bibenda7, diretta da Franco M. Ricci – Associazione itlaiana Sommelier Roma.

Learn more
Bibendamania
L’olio Ciarletti è in vendita presso lo shop Bibendamania
Si trova nel corridoio a sinistra della hall dell’Hotel Rome Cavalieri
Via A. Cadlolo 101 – 00136 Roma
Tel. 06 8550941 – Fax 06 85305556		 October 2012
during the salone del gusto, the chef Enrico Zanirato’s Tajut restaurant in Turin, chose the oil called Il Notturno di San Francesco to be matched to the disches.
Learn more
OliVia 2012
A CasaVissani la sera del 14 Dicembre cena con olio in degustazione Il Notturno di San Francesco
Learn more 

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AWARDS

  PREMIO INTERNAZIONALE ERCOLE OLIVARIO 2014
2° classificato nella Categoria fruttato medio
  PREMIO REGIONALE ORO VERDE DELL’UMBRIA 2014
1° classificato nella Categoria Extravergine
premio-mediterraneo.packaging PREMIO MEDITERRANEO PACKAGING
Etichetta d’oro 2014
 oscar-del-vino-2014 NOMINATION OSCAR DEL VINO 2014
Migliore Olio del Raccolto 2013
 ercole-olivario OLIO CIARLETTI SELEZIONATO DA ERCOLE OLIVARIO
NELLA PREMIUM LIST PER EXPO 2015
 bibenda-2016 L’AZIENDA AGRARIA CIARLETTI SI E’ AGGIUDICATA
Le 5 Gocce di Bibenda

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