The charming Angevin village of Colletorto, in the province of Campobasso, is home to Giorgio Tamaro’s olive groves, a producer of strictly native single-variety oils. A hidden gem that offers us the flavors of one of its typical cultivars: the Oliva Nera di Colletorto. Colle d’Angio’s extra virgin olive oil recalls the noble family of the time, bringing to the table a product with an enveloping character of mown grass, green almonds and aromatic peaks.
Tasting Notes
Tamaro Colle d’Angio extra virgin olive oil is limpid, with an intense golden yellow color with thin green shadings. The nose is ample and enveloping, rich in vegetable scents of chicory and artichoke, flanked by fruity notes of unripe tomato, banana and raspberry. The mouthfeel is complex and fine, with tones of lettuce, artichoke, and black pepper, hints of herbs, and prominent mint, rosemary and sage nuances. Marked bitterness and strong spiciness.
