Traditional Extra Virgin Olive Oil is produced from cold pressing of whole Nocellara del Belice, Biancolilla and Cerasuola olives, combined in a blend.
Size
100 ml / 250 ml / 500 ml / 3 lt / 5 lt
Olive Oil Bio
Harvest 2023
Traditional
Olive Oil Bio
Variety
Biancolilla, Cerasuola, Nocellara del Belice
Olive grove and frantoio
Capparrina, Menfi (AG)
Method of Cultivation
According to the criteria of organic agriculture
Harvest technique
Manual
Pressing
Continuous cold cycle
Intense, fruity, and aromatic oils.
Here’s how we process our olives.
We harvest the olives by hand starting from the early days of October. This early harvest is a deliberate choice, sacrificing yield to enhance the organoleptic qualities of each cultivar.
The process involves two stages. The olives are gently washed with water and then proceed to crushing. The olives are crushed in a hammer mill, reducing them to a paste. After crushing, the olive paste undergoes malaxation at a low temperature.
Following crushing and malaxation, the olive paste moves to the decanter, which separates the pure oil from the wet pomace. After decantation, the oil is ready and does not require centrifugation. Thanks to this high-tech production cycle, we obtain superior quality oils that go directly to the market.
Tasting notes
A brilliant dense green, evoking pistachios. On the nose it has the typical intense aromas of the oil of this area; grass, green tomatoes, artichoke and seaweed. Bordered by fruity notes of cedro and aromas of exotic woods. It finishes on the nose with hints of fresh herbs, headed by basil. This is a fruity oil, sharp, spicy and intense, in excellent harmony with vegetable soups, fresh cheese and above all with grilled fish and meats.
