In the 1960s, Vincenzo Marvulli bought a piece of land in Matera and dedicated himself to the cultivation of olives, and the ancient Ogliarola del Bradano variety - a local cultivar much sought after for its strong personality - in particular. We like Marvulli’s Cenzino Ogliarola extra virgin olive oil (diminutive of Vincenzo, from its producer) for its grassy and almond notes, for the cleanliness and elegance of the fruitiness given by this variety, which tells us about one of the most ancient cities in the world, a UNESCO world heritage site.
Tasting Notes
Cenzino Ogliarola has an intense limpid golden yellow color. The nose is elegant and strong, rich in scents of medicinal herbs, with hints of mint and rosemary. Enveloping and complex on the palate, it has tones of lettuce, artichoke, wild chicory and a distinct black pepper and almond aftertaste. Powerful bitterness and distinct well-harmonized spiciness.
