Due Leoni

Carboncella

Monovarietal of Carboncella olives. Cultivated on earthy, south-facing slopes situated between 330 and 450 meters above sea level. The soil and micro-climate of a small area of northern Latium and part of Umbria are favourable to the expression of the characteristics of this variety. A yellow greenish limpid oil, with a light flavour of herbs, cardamom, and white fruit, in the mouth it has a bitter and spicy taste, ending with a sensation of dried fruit and spices. Recommended for grain soups, shellfish, grilled, roasted, and spiced fish dishes.

Monovarietal of Carboncella olives. From our most ancient olive trees. Most of the olive trees from which this oil is produced were planted by monks of the nearby Abbey of Farfa several centuries ago. New plantations employ the same genetic material in order to ensure the persistence of the original Carboncella characteristics. The groves are mostly on southern-oriented slopes of a mix of limestone and pebbles that allow abundant production, low levels of acidity and high levels of polyphenols.  NYIOOC 2016 Gold Award

Golden-yellow with green highlights, the green fruitiness is accompanied in the mouth by bold notes of spice, and a slightly bitter and spicy flavour. Very versatile, it is excellent served cold on mixed salads, as well as vegetable soups, or cooked with mushrooms, fish, and roasted meats.

Due Leoni

Locus

Due Leoni Locus is the house blend composed by the Carboncella variety, in variable proportions following the year’s harvest, with the Leccino, Frantoio and Pendolino varieties.

This blend springs from a southern-facing parcel at 430 meters above sea level bearing mostly the Leccino cultivar with a consistent contribution from the autochthonous Carboncella, variety. Frantoio variety, from a north-west oriented grove situated at around 330 mt. above sea level, makes up nearly one-third of the mix, highlighting the rich and rooted relation to the territory that the blend’s name suggests. Milder than the Carboncella monicultivars, it has a more complex yet very versatile taste for dressings and kitchen use.

Golden-yellow, with a fruitiness of grass, exotic fruits, and flowers, it is a very pleasant olive oil with light bitter tones and a persistent spiciness which has notes of dried fruit and rucola. These characteristics are fluidly and harmoniously united, and make it an olive oil ideally suited for Mediterranean cuisines, above all accompanying fish and vegetables, for white meats and light frying.