This monocultivar produced with green olives of the “Nocellara” variety, grown on high hills and carefully pitted, gives us an oil with a faint scent and a sweet and delicate taste with a particular density. The extraction of the oil from the pulp of the olives gives life to a product free of tannins (present in the stone) and bitterness (present in the small almond located inside the stone). A great sweetness and sensual aroma makes this oil the best partner for the best pastry chef! Also ideal on fish-based dishes.

Oil Type: Extra Virgin Olive Oil from pitted olives 

Cultivar: 100% Nocellara del Belice

Area of origin: Central Western Sicily 

Olive grove altitude: Hill

Harvesting period: Second and third week of October

Harvesting technique: Hand stripping 

Extraction system: Preventive pitting and cold extraction in a continuous cycle within 12 hours of harvesting, natural decantation and decanting

Filtering: Using natural sheets 

Appearance: Golden yellow color 

Aroma: Delicately spicy and floral

Taste: Light fruity with notes of green tomato and artichoke

Use: Finishing large plates. To be used as a cream, almost a vegetable "stock". Perfect in pastry

Shelf life: 18 months