Marina Palusci – L'Uomo di Ferro
Marina Palusci – L'Uomo di Ferro
Monocultivar van 100% Dritta uit Pianella, Abruzzo, groen geoogst eind september: 1108 mg/kg polyfenolen bij een zuurgraad van 0,16%. Extreem intens met artisjok, olijfblad en rucola, en een felle peperige afdronk. Bekroond met NYIOOC Goud en EVOOLEUM Best in Class.
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Polyfenolen: 1108 mg/kg (supermarktolijfolie bevat doorgaans 50-150)
Zuurgraad: 0,16% (maximaal toegestaan voor EVOO: 0,8%)
L'Uomo di Ferro — "the iron man" — is Marina Palusci's most extreme oil. Made from 100% Dritta, harvested green at the end of September: one of the earliest harvests in Italy, and with 1108 mg/kg polyphenols one of the most powerful oils in our range.
The olives come from monumental trees aged 450 years and older in Pianella (Abruzzo), on clay soil at around 282 metres altitude. Within twelve hours of hand-picking they are cold-processed, followed by natural decanting in tanks under inert gas.
Taste
Clear, vivid green in colour. On the nose intensely green and fruity: raw artichoke, fresh olive leaf, rocket, radish and chicory, with balsamic notes of mint, basil and parsley and the almond warmth that is characteristic of Dritta. On the palate a firm, structured bitterness builds towards a fierce, long-lasting pungency with a finish of pepper and bitter almond.
Use
Raw as a finishing oil — over legume soups, grilled red meat, game, aged cheese and dark chocolate. It is precisely with dishes that lean towards sweetness that the contrast creates an impressive combination.
Awards
- NYIOOC New York — Gold Medal 2026
- EVOOLEUM — Best in Class 2026
- NYIOOC New York — Gold Medal 2025
Harvest details
Harvest details
- Oogstdatum: eind september 2025 (vroege, groene oogst)
- Land / Regio: Pianella, Abruzzo, Italië
- Olijven: 100% Dritta
- Leeftijd olijfgaard: 450 jaar en ouder
- Hoogte / bodem: 282 m, kleigrond, noordoostelijke ligging
- Polyfenolen: 1108 mg/kg
- Zuurgraad: 0,16%
- Intensiteit: 10/10
- Inhoud: 500 ml
Tasting notes
Tasting notes
L'Uomo di Ferro – 100% Dritta, vroege oogst
- Kleur: helder, levendig groen
- Geur: intens groen fruitig — artisjok, olijfblad, rucola, radijs, cichorei, balsamieke munt en basilicum
- Smaak: krachtig en gestructureerd bitter, breed vegetaal
- Afdronk: fel en langdurig pittig, peper en bittere amandel
- Intensiteit: extreem (5/5)
Great with...
Great with...
Rauw als afwerking op stevige gerechten — vooral bij een zoete tendens ontstaat door contrast een formidabele combinatie.
- Peulvruchten en bonensoepen
- Gegrild rood vlees en wild
- Oude kaas
- Bruschetta
- Pure chocolade (minimaal 70%)
Awards
Awards
- NYIOOC New York 2026 : GOUDEN MEDAILLE
- EVOOLEUM 2026 : BEST IN CLASS
- NYIOOC New York 2025 : GOUDEN MEDAILLE
Producer
Producer
Marina Palusci teelt al eeuwenlang olijfbomen in Pianella, in de regio Abruzzo. Het domein is gespecialiseerd in de inheemse Dritta-olijf, goed voor zo'n 90% van de productie, aangevuld met andere lokale variëteiten. Traditionele handpluk en moderne koude extractie gaan hier hand in hand: de olijven worden binnen twaalf uur na de oogst geperst, wat elke partij zijn frisheid en smaak geeft.
Delivery & returns
Delivery & returns
- Delivery within 1–4 business days.
- Netherlands: free shipping from €70 (otherwise €6.99).
- Belgium & Germany: shipping costs €8.45, free from €85.
Deel
Gemaakt voor jou door
Marina Palusci
In Pianella, in het hart van Abruzzo, teelt Marina Palusci al eeuwenlang olijfbomen. Het domein is gespecialiseerd in de inheemse Dritta-olijf, goed voor zo'n 90% van de productie, aangevuld met andere lokale variëteiten. De olijven worden met de hand geplukt en binnen twaalf uur na de oogst koud geperst. Het resultaat is een frisse, elegante extra vierge olijfolie met het onmiskenbare karakter van Abruzzo.
Alle productenIN CASE YOU WERE WONDERING
Frequently Asked Questions
What is the best olive oil to buy?
The best olive oil to buy is an extra virgin olive oil from a single harvest, with a known harvest date and an independent lab result. Pay attention to polyphenol content, acidity (below 0.8%), and origin. At Olijfolie Markt, you will find only award-winning oils, directly from Italian producers — from delicate to robust.
What is polyphenol-rich olive oil and why is it healthy?
Polyphenol-rich olive oil is extra virgin olive oil with a high content of natural antioxidants (polyphenols). According to the EU, olive oil may officially be called "polyphenol-rich" from 250 mg/kg; supermarket olive oil typically contains only 50-150 mg/kg. Polyphenols contribute to the protection of blood lipids from oxidative stress. View our high intensity olive oils with 500+ mg/kg.
Is an olive oil shot every morning healthy?
A daily olive oil shot—one tablespoon of extra virgin olive oil on an empty stomach—is a simple way to get polyphenols and healthy monounsaturated fats. For this, choose a polyphenol-rich, robust oil: the more peppery the finish, the more antioxidants. Our robust oils are most suitable for this.
How many polyphenols should good olive oil contain?
Good extra virgin olive oil contains at least 250 mg/kg of polyphenols — the EU threshold for the designation "rich in polyphenols". Premium oils reach 300–500 mg/kg, and exceptional harvests such as our Coratina exceed 700 mg/kg. In comparison, regular supermarket oil often only contains 50–150 mg/kg. You can find each lab result on our product pages.
Is extra virgin olive oil healthy?
Yes, extra virgin olive oil is among the healthiest fats available. It is rich in monounsaturated fatty acids and polyphenols, which contribute to a healthy heart and healthy blood lipid levels. It is a cornerstone of the Mediterranean diet. Important: choose unrefined, cold-pressed oil from a recent harvest — that way, the nutrients are maximally preserved.
Can you bake with extra virgin olive oil?
Yes, baking with extra virgin olive oil is perfectly fine. Its smoke point (around 190–210°C) is above normal baking and frying temperatures, and the polyphenols actually make the oil more stable when heated than many other vegetable oils. For daily cooking, a medium oil is ideal; save your robust top oil for cold applications.
What is the best Italian olive oil?
The best Italian olive oils come from small producers who press within hours of harvesting — from regions such as Puglia, Umbria, Abruzzo, and Sicily. Think of single-cultivar oils from Coratina or Ogliarola olives, awarded by guides like Bibenda and Flos Olei. Our range exclusively consists of these types of award-winning Italian oils.
How can I contact you?
You can reach us by email at info@olijfoliemarkt.nl or via WhatsApp (icon bottom right). We are always ready to help you with your questions and advice.
Do you offer gifts or gift wrapping?
Yes, we offer beautiful gift packaging for our premium olive oils. Perfect for a luxury gift for friends, family or business relations.
Extra Virgin Olive Oil
At Olijfoliemarkt.nl, we proudly offer the highest quality extra virgin olive oil. This means olive oil from the first (cold) pressing, unrefined and untreated. Our oils are carefully selected and often produced by traditional family businesses in olive oil regions such as Spain, Italy, Greece, and Turkey. This ensures you receive olive oil with excellent nutritional value, clear origin, and an authentic, rich taste.