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: West 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 

Certifying body: CARBON FOOT PRINT

Appearance: Highly dense oil, gold in color 

Aroma: Delicately spicy and floral

Taste: Soft flavor of olives with noted creaminess 

Use: To perfect great dishes and in place of cream to amplify flavors 

Shelf life: 24 months