Protected designation of origin olive oil made in the omonimus land, an anchestral story with the area, blend of few cultivar, and months of drought, emphasize its mild character, fruity and exotic, fresh aroma with unforgettable taste. PREORDER OCTOBER 2018 HARVEST
FORMAT dark green glass bottle 0,50L - 0,75L - 1L and 3L - 5L bag in box
TYPE extra virgin olive oil, cold extraction, 100% Italian
CULTIVAR / VARIETY Nocellara del Belice, Biancolilla, Giarraffa, others
PRODUCTION AREA southwest Sicily, Castelvetrano
ALTITUDE from 50 to 200 meters s.l.m.
CLIMATE mild winters, prolonged summers tend to dry.
COLLECTION manual, mechanical stripping and facilitators from mid-October until mid-November
TRANSPORT in boxes of 21 kg during the collection and storage of hours in crates of 250 kg perforated for ventilation of the olives
TRANSFORMATION within 12 hours of harvesting, leaf removal and washing, pressing mechanical, 35-45 minutes of kneading with temperature below 27 ° C centrifugal extraction, oil yield 15 kg per 100kg olives
STORAGE silos of stainless steel 316 with a constant temperature, atmosphere saturated nitrogen for food
FILTRATION none, natural settling ACID <0.15% express as oleic acid (<0.30 when packed)
CONSERVATION keep in dry place, protected from light and heat sources, 18 months from date of packing
SENSORY / TASTE thick with shades of green and gold reflections, medium to intense fruity, gentle bitter and spicy. Aromas of sweet almond and artichoke, tomato leaves, fresh grass, tomato and ripe fruit
SERVING SUGGESTIONS in the kitchen as the restaurant to bring out the great Mediterranean dishes or as finishing, versatile on simple ingredients for a definite touch, use both raw and cooked