Extra Virgin Olive Oil – Marchesi


The extra virgin olive oil is obtained from the following olive varieties, either pure or blended, for at least 75%: Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola. Olives, destined to produce extra virgin oil, are harvested at the ideal time of ripening and crushing within 24 hours.

USAGE TIP: Drizzle it over salad or mix it into salad dressing. For its natural features, the extra virgin olive oil Marchesi combines perfectly raw with green salads and tomatoes, First pasta or rice dishes, legume soups and of course on grilled or steamed fish.

ORIGIN: Sabina, Roma -Lazio, Italy



Harvesting: olive picking and olive oil extraction take place between 1st October and 31st January

Color: yellow-green with golden tints

Odor: fruity

Flavor: fruity, velvety, balanced, aromatic, sweet, bitter and spicy for young oils