The cultivation of the olive in Umbria goes back to the first century B.C. The remains of oil mills and animal hide containers have been found in many of the communes of the region. Over the centuries, the cultivation of the olive went through a series of developments and now constitutes an important part of the regional economy. 
       Umbrian olives benefit from special climatic conditions that allow the fruit to ripen very gradually and so maintain a very low acid content. The maximum acidity of Olio Extravergine d'Oliva Umbria is 0.65 percent. The colour ranges from green to yellow. The scent is medium fruity with leafy tones, while the taste is fruity with bitter and peppery tones. 
       Olive-growing in Umbria is carried out exclusively on the hillsides of the region, a practice that has impeded the widespread use of mechanised harvesting. The designated production zone is comprised of the entire territory of the region of Umbria.

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