Marina Palusci L’Uomo di Ferro
Dritta
“The iron man” — the most extreme oil Marina Palusci makes. 100% Dritta, the native olive of Pescara, picked green in late September from monumental trees of 450 years and older on clay soil at about 282 m, and cold-processed within twelve hours of hand-picking. Bright green; raw artichoke, olive leaf, rocket, radish and chicory with balsamic mint, basil and parsley, and the almond warmth Dritta is known for. A firm, structured bitterness builds to a fierce, lasting pungency.
The facts
| Cultivar | 100% Dritta |
|---|---|
| Harvest | Late September, hand-picked green |
| Polyphenols | 1,108 mg/kg (producer) |
| Free acidity | Not published |
| Extraction | Cold, within 12 hours; natural decanting under inert gas |
| Trees | 450 years and older |
| Formats | 500 ml |
Awards
Where it's from
Dritta is grown almost nowhere outside the province of Pescara. Pianella sits in the clay hills between the Gran Sasso and the Adriatic, and its old-tree Dritta groves are among the oldest productive olive trees in Italy.
Laboratory figures
What has been measured on this oil, and who measured it