$71.00
Frantoio Filippi Pervio is a vibrant, multi-cultivar Italian EVOO (Leccino, Frantoio, Moraiolo) with intense fruity and herbaceous notes, prominent artichoke heart, fresh almond hints, balanced bitterness, and a growing spicy finish, ideal for elevating bruschetta, grilled vegetables (like brussels sprouts, broccoli), Chianina steak, aged cheeses, and rustic dishes, reflecting Umbrian tradition
Appearance: Brilliant emerald green with gold reflections.
Aroma (Nose): Intense, fresh, and complex, with rich scents of artichoke leaf, thistle, fresh greens, and hints of almond.
Flavour (Palate): A wave of fresh, green flavours, dominated by the distinct taste of artichoke heart, bitter notes, and a sharp, persistent spicy finish.
Appetizers: Drizzle generously over rustic bruschetta, pinzimonio (raw vegetables), or cheese and salumi boards.
Vegetables: Excellent with grilled vegetables like broccoli, Brussels sprouts, string beans, or in salads with bitter greens like radicchio.
Meats: Complements grilled steak (especially Chianina), roasted meats, and sausage sauces.
Cheeses & Soups: Perfect with mature cheeses and robust soups.
Pasta/Grains: Enhances pasta dishes, from simple tomato-based sauces to more complex recipes.
Desserts (For a unique touch): Adds depth to dark chocolate desserts or even ice cream,
| Flavour Intensity | |
|---|---|
| Cultivation Type | |
| Cultivar / Variety | |
| Oganic/Bio | |
| Filtered | Yes |
| Food Pairing | Bruschetta, Soft Cheese, Hard Cheese, Cooked Vegetables, Dessert, Red Meat, Soups |
| Polyphenol Level |
Frantoio Filippi is a family-run olive oil producer based in Giano dell’Umbria, where ancient olive groves and unspoilt countryside shape every bottle. Rooted in four generations of farming, the Filippi philosophy is built on respect for nature, patience and harmony with the land — allowing the trees, seasons and fruit to lead the process. Tradition and care guide every step, resulting in expressive Umbrian extra virgin olive oils that capture memory, place and pure flavour.
