Scion of an ancient and illustrious Roman family, Marina Colonna has been producing extra virgin olive oils on her ancestral estate, Masseria Bosco Pantoni, San Martino in Pensilis, since 1986. She cultivates 22 varieties of olives on 135 acres, half of which are certified organic. Each olive variety is hand harvested, processed, milled and cold pressed separately all in the same day. Then the various oils are blended to taste.
AGUMATI EXTRA VIRGIN OLIVE OIL with CITRUS FRUITS
The olive harvest winds down as the citrus fruits are reaching their peak. It is traditional to crush a portion of the olives with the rinds of citrus fruits, typically lemons, oranges, and tangerines. Marina crushes select estate olives together with Italian grown fruit to create delightful oils redolent of citrus and flowers.These are superb finishing oils that are wonderful to cook with too.
GRANDVERDE EXTRA VIRGIN OIL with ORGANIC SICILIAN LEMONS
Select olives from the family estate, Masseria Bosco Pontoni are crushed together with the aromatic, hand pared rind of organic Sicilian lemons following a time-honored formula. Sprinkle it on bresola. Use it to dress vegetables and seafood. It is especially good with swordfish.
BERGAMIA EXTRA VIRGIN OIL with ORGANIC SICILIAN BERGAMOT
Citrus bergamia is thought to be a cross between a lemon and a bitter Seville orange. It is highly valued for its fragrance. It flourishes along the coast of the Ionian Sea. The skins crushed with specially chosen olives yield an aromatic oil. Use it to finish quickly seared tuna, in salads or to scent baked goods, say a ricotta cheesecake or cannoli.