Extra virgin olive oil obtained from the Nocellara del Belìce cultivar, native to the area of Trapani (Valle del Belìce – Partanna).

Olives are harvested by hand, with cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.

Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.

Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.

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