L'Azienda
Scopri di più sulla nostra inarrestabile dedizione nella creazione dell'olio d'oliva di più alta qualità.
Gnavolini Raccolta Sapore
Fondata negli anni ’80 ad Assisi, la nostra azienda celebra la passione di Roberto Gnavolini per i prodotti locali. Oggi, la dedizione di suo figlio Gianmichele porta avanti questa eredità. I nostri olivi, con vista sulla pianura umbra, riflettono la bellezza di Assisi e Spello.
Con la nostra vasta rete distributiva, forniamo olio extra vergine di oliva di qualità in Italia e all'estero. Il nostro "Made in Italy" si esprime al meglio con le linee D.O.P. Umbria, bio e extra fashion. Esplora i nostri prodotti esclusivi, perfetti per chi ama tradizione, innovazione e raffinatezza.
Il Processo Dietro il Nostro Olio d'Oliva
MAIN CULTIVARS OF OUR OIL OLIVES
MORAIOLO: Umbrian cultivar also widespread in Tuscany, Lazio and others. It has elliptical-lanceolate leaves and 1 g ellipsoidal drupes. It is self-sterile, with good productivity and oil yield of 20-22%.
LECCINO: Present in Umbria, Tuscany and Lazio. The plant is vigorous with elliptical-lanceolate leaves and 2.5 g drupes. It is self-sterile with an oil yield of 20%.
HOW LOCATION AND CLIMATE AFFECT OUR PRODUCT
The Climate: The olive tree prefers sweet and ventilated climates, with temperatures above -5°. Prolonged cold temperatures and rapid temperature variations are harmful, especially in humid places. The nature of the soil and the variety influence the plant. Our plantations, located 500-600 meters above sea level near Mount Subasio, are protected from extreme cold and freezing winds.
THE CHARACTERISTICS OF OUR EXTRA VIRGIN OIL:
Thanks to care at every stage, we obtain an oil rich in vitamin E and polyunsaturated fatty acids such as linoleic and alphalinolenic acid, essential for human health. These acids influence the structure of cell membranes and immune defense. The essential nature of these acids derives from the fact that man cannot produce them and must consume them through food. Crucial is the presence of Polyphenols, which protect the oil from oxidation, maintaining its organoleptic qualities for a long time.
