Origin

The extra virgin olive oil from this grove, named after its monumental dry-stone terracing walls—marogne in the local dialect—is made from Frantoio, Moraiolo, and Grignano olives. It offers evocative notes of bitter almond, green coffee and aromatic herbs. On the palate, these sensations are confirmed, with a perfectly balanced combination of decisive bitterness and lasting pungency. Cold extracted within hours of harvesting, the oil is estate-bottled in small lots.


Campo delle Marogne
By My Store
Italy, Veneto
Pairings
Tasting Notes

Vegetal Notes
- Eucalyptus
- Tomato leaf

Nutty Notes
- Almond
Cooking Methods
Cultivar
Frantoio
Moraiolo
Grignano
The extra virgin olive oil from this grove, named after its monumental dry-stone terracing walls—marogne in the local dialect—is made from Frantoio, Moraiolo, and Grignano olives. It offers evocative notes of bitter almond, green coffee and aromatic herbs. On the palate, these sensations are confirmed, with a perfectly balanced combination of decisive bitterness and lasting pungency. Cold extracted within hours of harvesting, the oil is estate-bottled in small lots.
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