Agriturismo LaMarina

Olio Marina is the beating heart of the restaurant, and every dish offered on the menu is designed to enhance its unique characteristics. This oil, cold-pressed in the modern oil mill located next to the restaurant, has an ancient history rooted in the Middle Ages, when Benedictine monks produced it around the ancient Tower of San Donato Val di Comino. The “Marina” cultivar, typical of the area, was imported in the 16th century by the noble De Marina family and cultivated ever since at an altitude of more than 700 meters. This particular olive, which enjoys a cool and healthy climate, grows without the need for chemical treatments, preserving its natural properties intact. Harvested by hand and pressed in the mill, the Marina olive gives an oil with a deep green color with golden reflections, clear to the eye, fresh and medium fruity notes, with a delicate herbaceous appeal and a slightly spicy and bitter finish. Ideal to enjoy raw, Olio Marina lends itself beautifully to dress salads, bruschetta and traditional local dishes.