Hispellum Agriculture Company was born in September 2007. Thanks to the collaboration of young graduated students from the University of Perugia, the company aims to promote a variety of olive oil made exclusively from Moraiolo Cultivar, a typical plant covering the hills ranging from Assisi to Spoleto exactly where our olive groves peacefully grow. The philosophy of the biodynamic culture comes directly from our business ethics. The use of natural manure, we always prepare in a period of about four months in a stable of dairy cattle, gives us the opportunity to see our olive groves gorgeous, lush, and covered with a layer of green grass in summer, even in drought conditions. This kind of tillage needs a constant and meticulous labor during the year, especially in some areas where the ground could be very sharp. This way of growing makes a non-stop chlorophyll activity during all the year giving our olive oil a shiny green color and matchless organoleptic features that can be kept undamaged for one year.
At the beginning of October, we usually start the olive harvest, partially by hand, partially with special tools. The olives are picked and milled within six hours into the Hispellum’s mill. Once we wash and defoliate the olives we mill them in a multidisc mill and then knead them for about twenty-five up to twenty minutes.
Our mill has a non-stop two-time-stage technology so that our oil has very high polyphenols rank.
At the end of this phase, a centrifugal extractor working without water “milks” out our oil. The speed of the moment of the oil extraction gives us a very low acidity and high levels of polyphenols; both of them are indicators of good quality olives.
Once the olive oil has been “milked” out, it is filtered and poured into metal tanks in a particular atmosphere modified with nitrogen.
To us packaging is an essential and important step as it is the end of a long and accurate process. Whether the oil is bottled or canned we always use nitrogen to prevent the oil oxidation and keep it as it were “just milled”: the best way to taste its “full fragrance” on your dining table.
Hispellum’s reliability and ethic is approved by very important and prestigious certifications like DOP “Colli Assisi-Spoleto”, Kosher, Biodinamica by Agribio, NOP/USDA that is the certification for the United States market, the European Community’s Biologic certification released by the IMC Institute for the European community. Next year we will achieve the JAS Certification for the Japanese market as well. To us every award is an important investment, to improve and better our oil but to you, and all our clients in general it means to be sure what you’re going to see on our web site is highly and strictly controlled by ethic and professional institutions. We are sure you will appreciate our daily efforts! Once you taste our Umbrian excellence you will understand and perceive it is a product that is perfect with every kind of food and cooking style. Of course it is a peculiar olive oil and, as you pay attention when choosing a good wine, you will be careful as well when using a Moraiolo Monocultivar Extra Virgin olive oil. It is addressed to people who want to follow a healthy and well-balanced diet through a natural product.
Terre Rosse Extra Virgin olive Oil will be on your table to guarantee an authentic, healthy and tasty life.
Emanuele V said Great Shot!