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The Colonna Estate’s most distinguished EVOO is the Molise D.O.P. It has won many awards over the years in national and international competition. It is made from 80% Leccino and Gentile di Larino and 20% Rosciola variety olives grown and pressed on the estate. It has an intense flavor and is a clear golden yellow in color with a slight hint of green. Its aroma is ample and rounded, with hints of artichoke, lettuce and chicory, enriched by fragrant notes of basil and parsley. Its taste is complex, with a flavor of unripe tomato, white apples with a final note of almond, and black pepper. High in polyphenols, it has a little bit of a bitter taste and a slight burn on the back of the throat. It is well balanced with a hint of sweetness in the finish.
The Classic EVOO is the base EVOO from the Estate. It is a blend of all of the olives grown on the Estate including Frantoio, Peranzana, Leccino, Ascolana, Coratina, Cima Di Melfi, Fs17, Nocellara del Belice, Maiatica, Kalamata and other experimental varieties that are combined to create a harmonious blend. The balance between bitter and spicy tones are well kept in this yellow-green medium fruity EVOO with an aftertaste of tomato and artichoke.
The Peranzana olive variety was brought to the Molise area from Provence in France in the 18th century by the Duke di Sangro. This EVOO is Marina’s favorite. It has a fruity aroma of olive with grassy and floral notes, as well as hints of green tomato, herbs, and freshly cut wheat. On the palate this single variety EVOO is lightly fruity and well balanced, with bitter notes that blend with the slightly spicy aftertaste including delicate hints of almond and artichoke.