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”We pick the olives from our 2000 olive trees, attentively cared for with great respect for nature, and we treat them for very few days,” says Clerici proudly. CECI’s Head Chef Delfina Vincareti knows that creating the best extra virgin olive oil in the world requires time, attention, and the perfect climate. “The majority of our ingredients come from our very own garden or are regionally sourced from producers that abide by the principles of better eco practices,” says Delfina.
Olives in Umbria are ripe for picking between the end of October and mid-November when they are still green and full of oil. After a long, hot summer the local olive varieties of Moraiolo, Leccino, and Frantoio all come together to create a unique oil with distinct aromas and flavors.
Grinding the olives happens mainly at low temperatures in centuries-old family-run mills. Extraction using little to no heat is essential when producing virgin and extra virgin olive oil in order to maintain its purity. In the first month after production, when the olive oil is still considered young, it has quite a strong and powerful taste with delicate notes of bitterness and spice. It’s almost like eating a handful of fresh olives.
As the extra virgin and virgin olive oils mellow a bit, their flavors become more subtle and delicate. As it is Aethos’ purpose to create meaningful connections between our guests and the local community, visitors are invited to participate in the olive picking process.
From learning how to recognize the different kinds of trees to witnessing the process of transforming the olives into olive oil, guests will fully immerse themselves in this time-honored tradition. And of course the true potential of this superb olive oil can be experienced by pulling up a seat at CECI.
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