The new vintage of the denomination’s extra virgin olive oils was presented in Spoleto with the fourth edition of the Umbria PDO Preview. Positive balance despite weather challenges.
The new 2024 oil year of extra virgin olive oil PDO Umbria. fits into a seasonal context that, although marked by climatic difficulties, was able to reserve excellent results in terms of both quality and quantity. Unlike other national realities, Central Italy experienced a particularly favorable season, turning out to be one of the best in recent years. L’preview held in Spoleto, in addition to offering an overview of the varieties and subzones of the PDO gave everyone the opportunity to try the different characteristics of the oils, with a refined oleocentric dinner for eight hands, curated by the Umbrian chefs of the “Evoo Ambassador” circuit with dishes paired with the oils of the 5 subzones.
The 2024 season for Umbrian extra virgin olive oil.
The spring, with satisfactory flowering and fruit set, set the stage for a promising harvest, but the summer phase presented significant difficulties. As explained Paolo Morbidoni, president of the Umbria PDO Oil Road, rising temperatures, coupled with a prolonged drought, has put a strain on plant resistance, slowing down and unbalancing normal metabolic processes, with the risk of seriously affecting production. However, fortunately, the situation was mitigated to some extent by the late summer rains., which brought fundamental relief to the plants, allowing the recovery and resumption of olive quality. Despite the heat, which, however, kept pests such as the oil fly at bay, the olives reached the harvest stage in excellent condition
, featuring remarkable beauty and wholesomeness. Late rains helped “plump up” the fruit, improving the texture of the olives. However, the production yield was lower than in previous years, with a high quantity of olives but lower yields. This, however, did not compromise the final quality, which was in fact higher than in recent years, with high-level organoleptic parameters. The overall assessment of the 2024 vintage is therefore extremely positive, with an analysis that highlights the extraordinary resilience of Umbrian cultivars, able to express their potential to the fullest despite seasonal difficulties but also the tenacity of producers, who by betting on this product have shown that this small region achieves great results.
The numbers of PDO Umbria
The 2024 vintage saw a significant development of PDO Umbria, with a 10 percent increase over the previous year in both the olive-growing area, which reached 7,439 hectares, and in the number of operators, which reached 1,413. Olives destined for PDO Umbria oil production totaled 9,400 tons, with an average yield of 12.55 percent, which generated more than 1,290,000 liters of certified oil, marking a substantial increase over 2023.
As of December 2024, 128 samples have been taken, with 354,000 liters of oil certified, more than 50 percent more than the same period last year. This growth is expected to bring production to about 516,000 liters by the end of the campaign, equal to the 2020 campaign numbers.
The positive trend is not limited to quantity, but also extends to the quality of the oil, which shows improvements in the fruity, bitter and spicy profile, confirming the excellent evolution of Umbrian olive production.
The 5 sub-areas of the PDO Umbria
The Umbria PDO was established in the 1990s, among the first to be born in Italy and thus providing support to the entire supply chain, which has thus benefited from revaluations of olive mills but also from new plantings of olive groves and the revalorization of ancient olive groves. Today it is writing a new page of history thanks in part to the arrival of new generations.
1. Assisi-Spoleto and the Moraiolo.
The largest and most difficult area to cultivate but also one of the most striking from a landscape point of view. It includes the territories of Terni, Spoleto, Trevi, Spello and Assisi, reaching as far as Gubbio. The most characteristic cultivar is Moraiolo, a slender plant but one that yields valuable fruit rich in polyphenols. Varieties: Moraiolo (min.60%), Leccino and/or Frantoio (max.30%), other varieties (max.10%) Organoleptic analysis: The presence in a large percentage of the Moraiolo variety affects producing oils with a greater intensity of the herbaceous olfactory character and the more pronounced bitter and spicy notes. Our choice: The oil Marfuga’s Affiorante, obtained from 100% Moraiolo olives harvested early in the season, has an intense, complex and fruity organoleptic profile. Characterized by intense herbaceous notes, it gives a definite bitterness and an enveloping spiciness, typical of the cultivar. Its limited production, with only 8000 bottles per year, gives this oil an exclusive value. Suggested on legumes or game meats.
2. Martani Hills and the San Felice
They are located in central Umbria, around the towns of Giano dell’Umbria, Gualdo Cattaneo and Bevagna. The characteristic cultivar is the Sweet of St. Felix, linked to the Benedictine abbey of the same name. Varieties: Moraiolo (min.20%), Leccino and/or San Felice and/or Frantoio (max.80%), other varieties (max.10%) Organoleptic analysis: Organoleptically it is herbaceous fruity of medium intensity with appreciated bitter and spicy notes. Our choice: Extra virgin olive oil Tenths DOP Colli Martani
is a blend of Moraiolo, Frantoio and Leccino. Characterized by medium-intense fruitiness, notes of fresh grass, artichoke and green almond, with a perfect balance of bitterness and spiciness. Cold-pressed and sustainably produced. Suggested to enrich typical Umbrian dishes, such as pasta, salads and soups.
3. Amerini Hills and the Raio
The smallest of the subzones, where the most representative municipalities are Amelia and Narni. The most characteristic cultivar is the Raio, a long-lived and monumental plant, which gives an oil with distinct aromatic qualities. Varieties: Moraiolo (min.15%), Leccino and/or Frantoio and/or Raio (max.85%), other varieties (max.10%) Organoleptic analysis: Medium-light fruitiness on the nose with hints of artichoke that are confirmed on the palate with bitterness in the same intensity. Our choice: The organic evo oil from the La Drupa oil mill
is obtained from Moraiolo and Leccino olives, harvested at the end of October, processed within 24 hours using the cold press method. The oil has an intense yet balanced taste, with a fresh and harmonious fruitiness. Suggested for enhancing both raw and cooked dishes.
4. Trasimeno Hills and the Agogia
It embraces the area of the lake of the same name, upper Umbria and the municipality of Perugia. It features another interesting native cultivar, the Sweet Agogia. Varieties: Moraiolo and Dolce Agogia (min.15%), Leccino and/or Frantoio (min.65%), other varieties (max.20%) Organoleptic analysis: Dolce Agogia is very reminiscent of the light fruitiness of fresh grass, on the palate slight and harmonious hints of bitterness and spiciness are evident in the same intensity. Our choices.: The extra virgin olive oil Centumbrie DOP Colli del Trasimeno
is a blend of the native varieties Frantoio, Moraiolo, Leccino and Dolce Agogia. Herbaceous, artichoke and almond notes with a balanced, refined taste. Sustainable farming practices and cold pressing. Suggested for seasoning robust dishes such as salads, bruschetta and grilled meats.
Extra virgin olive oil Batta Colli del Trasimeno, is a selection of Frantoio, Dolce Agogia, Leccino and Moraiolo olives. Rich and harmonious taste, with hints of artichoke and cut grass, evoking the purity of the land. A delicate pressing process using sustainable methods, each bottle enhances both hot and cold dishes, lending a touch of elegance. Suggested for dressing raw.
5- Colli Orvietani and the Frantoio and Leccino.
They extend around the municipality of Orvieto to include Marsciano and Città della Pieve. The prevalent cultivars are the Leccino and the Frantoio. The oil from this part of Umbria is characterized by great organoleptic balance. Varieties: Leccino (max. 60%), Frantoio and/or Raio (max. 30%), Moraiolo (min. 15%), other varieties (max.20%) Organoleptic analysis.: Herbaceous fruitiness is medium perceived with harmonious bitter and spicy notes in the taste. Our choice:
The extra virgin olive oil Poggio Amante of Frantoio Ranchino Colli Orvietani combines the Leccino, Frantoio and Moraiolo varieties. It features a fresh fruitiness, with notes of green almond, banana, wild chicory and mint, and a balanced flavor that combines a sharp bitterness and a spicy aftertaste. Suggested to enrich fish dishes, fresh cheeses and raw vegetables.
