Oil Type: Extra Virgin Olive Oil
Cultivars: Biancolilla, Nocellara del Belice, Cerasuola
Area of origin: Central-western Sicily
Olive grove altitude: Medium hill, lowland
Harvest period: Fourth week of September, second week of October
Harvesting technique: Harvested by hand
Extraction system: Continuous cold extraction within 12 hours of collection, natural decanting and decanting
Filtering: Not performed
Appearance: Large density oil with jade green color
Aroma: Fresh fruit penetrant and distinctly aromatic
Taste: Round and full flavour with fruity on the typical finish of fresh and green fruit
Use: Ideal on rustic dishes, bruschetta, legume soups, Sicilian cuisine dishes
Shelf life: 18 months

Formats: 16,9 fl oz, 33,8 fl oz, 101,4 fl oz (tin)