Marina Colonna Rosemary Infused EVOO
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When we lived in Italy, we infused our Extra Virgin Olive Oil by adding Rosemary to the EVOO and letting it sit for a few weeks. That is no longer necessary, because Marina takes the natural essential oil from rosemary and adds it to the olives during the crushing process, allowing the rosemary to become part of the EVOO.
It is best used on focaccia, grilled chicken, lamb and barbecued meats and fish. It enhances goat cheese, and it is ideal on chickpeas, potatoes and lentil soup. One of Marina’s favorite uses for this special product is in plum cake and biscuits.
Rosemary-infused EVOO has been used in herbal medicine for thousands of years to improve memory, help digestion, and relieve muscle aches and pains. It is also known for its anti-cancer and anti-inflammatory properties. The marriage of these two products, REAL EVOO and Rosemary, is one of the healthiest products available today.
All of our Marina Colonna EVOOs come beautifully packaged in a 250ml glass Anfora-shaped bottle.
Meet The Makers
Marina Colonna inherited her father's Molise-based 55 hectare olive farm in 1996. Growing up, her father always pressed the olives with the rinds of their organic lemons to produce a true infused Lemon Extra Virgin Olive Oil, and Marina continued that practice with many ingredients. Try her unique Basil, Cinnamon, or Truffle Infused EVOO for a 'wow' experience.
