Our extra virgin olive oil is obtained exclusively from Sicilian "Nocellara del Belice" and "Biancolilla" olives, which are hand-picked in October according to ancient tradition and cold-pressed within just a few hours.
It has very low acidity (between 0.2 and 0.3) and a high polyphenol content (approx. 300 mg/kg).
Its color is green with golden hues, with the aroma of freshly picked olives and a medium fruity flavor with hints of tomato. On the palate, bitterness and pungency are mild, with a slightly more pronounced peppery note.
Ideal for enhancing dishes based on legumes and vegetables, it is also excellent served raw over grilled meat or fish and on all Mediterranean cuisine dishes.
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