The colour is the first sign that one recieves,
but it is never a valid element to valuate the oil’s
There are elements that, combined together, favours the
olive oil “Colle Margherita” in assuming different
gradations year by year, demonstrating that its variety
is a value of natural and untouched quality.
There are different percetible fragrances which go from
an intense fruity gradation to a pleasant fragrance of freshly
picked leaves and green olives.
It is possible to taste, in different times, three
essential qualities of olive oil: The bitterness, the sweetness
and the spicyness.
Seemingly contrasting among themselves, in the oil “Colle
margherita”, these elements amalgamate perfectly in
a pleasant and elaborate equilibrium. With an intense and
fruity taste , the oil releases a vivid and deep aftertaste
slightly sweet and spicy. The oil goes well with every dish.
Excellent if tasted raw.