Tasting notes
ColleMasseri IGP extra virgin olive oil features five olive varietals: Frantoio, Olivastra-Seggianese, Leccino, Moraiolo, and Pendolino. This organic olive oil is well-balanced with notes of wild herbs, artichoke and chicories. A long, lingering note of black pepper amuses the palate. A medium to robust olive oil.
How to use
This Tuscan blend is ideal for both cooking and finishing. Try gently heating jarred white beans in ColleMasseri IGP olive oil with whole cloves of garlic and a pinch of hot pepper flakes. Swirl into green herb-based sauces like sauce verte and chimichurri. Or use to slowly-braised hearty greens like kale or mustard greens.
For a simple starter, try Italian pinzimonio (raw vegetables dipped in olive oil and lemon juice). For the dressing, whisk together one part lemon juice and three parts olive oil, and season with salt, to taste. Serve with crudités like raw fennel, baby carrots, celery, endive and radishes.
About the producer
ColleMassari is a world renowned group of estates founded by sister and brother Maria Iris Bertarelli and Claudio Tipo. They are situated in Cinigiano in the foothills of Mount Amiata, a territory famous for its particularly favorable microclimate, ideal for growing olives and Sangiovese grapes.
Castello ColleMassari IGP—from the Maremma coast of southern Tuscany—is produced by the Bertarelli family in the Montecucco wine area using entirely organic farming methods. Their olive oil features 20% of the very rare and unique Olivastra-Seggianese olive varietal, which is only grown in the Alta (upper) Maremma region of Tuscany.
Fun fact: ColleMasseri's groves of Olivastra-Seggianese house 3 of the 10 oldest olive trees in Tuscany (over 960 years old!).
