Umbria

Extra virgin olive oil produced across the Umbria Region of Italy under five sub-zone place names, with the Moraiolo variety playing the defining role in the oil's character. The specification sets chemico-physical limits including maximum acidity, peroxide value, and minimum polyphenol content, which vary by sub-zone. Cultivation, production, and pressing must all take place within the defined area.

About this designation

Registered as a PDO under file number PDO-IT-1520, with eAmbrosia identifier EUGI00000013398, and granted EU protection on 25 November 1997, 'Umbria' designates extra virgin olive oil produced within the entire administrative territory of the Umbria Region of Italy. The designation may carry one of five sub-zone place names on the label: 'Colli Assisi Spoleto', 'Colli Martani', 'Colli Amerini', 'Colli Orvietani', and 'Colli del Trasimeno'. The Moraiolo variety is identified in the specification as the primary determinant of the oil's characteristics, owing to its high polyphenol content. Across all sub-zones, the specification requires a colour of green to yellow (green to golden yellow for 'Colli del Trasimeno'), maximum total acidity of ≤ 0.65 g per 100 g expressed as oleic acid, peroxide value ≤ 12, K 232 ≤ 2, K 270 ≤ 0.20, oleic acid ≤ 82 % (≤ 81 % for 'Colli del Trasimeno'), and minimum total polyphenols of ≥ 100 ppm, rising to ≥ 150 ppm for 'Colli Assisi Spoleto'. Cultivation, production, and pressing must take place within the production area. The oil must be released for consumption in glass bottles or tins, and packaging must take place within the geographical production area. Labels must state the PDO designation, the place where the olives were harvested, and the harvest year.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 25 November 1997 under file number PDO-IT-1520 (eAmbrosia identifier EUGI00000013398).
• The specification identifies Moraiolo as the variety principally responsible for the oil's characteristics, particularly its polyphenol content.
• Minimum total polyphenol content varies by sub-zone, from ≥ 100 ppm to ≥ 150 ppm for 'Colli Assisi Spoleto'.
• Packaging in glass bottles or tins must take place within the Umbria Region; bulk transport for external bottling is not permitted.

Tasting notes

Umbrian regional DOP olive oil in five sub-zones (Colli Assisi-Spoleto, Colli Martani, Colli Amerini, Colli Orvietani, Colli del Trasimeno), predominantly Moraiolo, Frantoio, Leccino. Medium-intense fruity, robust bitter-pungent (especially Colli Assisi-Spoleto), characteristic notes of artichoke, fresh-cut grass, almond — most concentrated Italian DOP zone for olive culture.

HoReCa use

Umbrian cuisine — strangozzi pasta with truffle, lentils di Castelluccio, grilled meats, raw on bruschetta with truffle.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality