Novel extra virgin olive oil obtained from the Nocellara del Belìce variety, grown in the Belìce Valley area (Trapani).

Olives are harvested by hand, with cold extraction a few hours after harvest to maintain phenolic concentration to the maximum. Stored under nitrogen in steel silos and bottled in a short time, without decanting.

The flavor is strong, with medium to high spiciness, mild bitterness, and scent of grass, artichoke, tomato, and leaf. Intense fruitiness and high fluidity.

Suitable for raw seasoning of legumes, soups, cheeses, salads, on meat and fish. In cooking, it lends itself to the preparation of seasonal roasts, sauces and soups.

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