€4,06per unit
Extra virgin olive oil obtained from the Nocellara del Belìce, Biancolilla and Cerasuola cultivars, indigenous to the Belìce area (Trapani).
Manual harvesting of olives, cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
The flavor is balanced, slightly spicy and slightly bitter, characterized by notes of almonds and fresh grass. Light fruity. Excellent raw on cooked legumes, soups, cheeses, salads, white meat to fish; in cooking, it is well suited for the preparation of sauces and the fish all’acqua pazza.
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Organoleptic notes
Light fruitiness of green olive, with hints of grass and almond, slight fragrance and freshness. Balanced, light pungency intensity and mild bitterness.
Usage tips
Raw: with cooked legumes, soups, cheeses, salads, on white meat or fish, even grilled. Ideal for pinzimonio. In cooking suitable for any use, we recommend it in the preparation of sauces and in crazy water fish.
Production area
Belìce Valley - Sicily
Altitude
30-300 m a.s.l
Cultivar
Nocellara del Belìce, Biancolilla, Cerasuola
Harvesting system
Hand picking
Extraction system
Cold
Natural decanting
Steel Silos "Under Nitrogen"
Acidity
average 0.25%
Number of peroxides
average 5.8
Appearance
Slightly veiled
Density
Medium-high fluidity
Formats
0.25 L can
More formats
0.75 L - 0.50 L - 0.25 L - 0.10 L bottle
5 L - 3 L can
0.10 L tin can
25 L can
Box
12 x 0,25 L cans
Box weight
5.1 Kg
Pallet
Europallet 80 x 120 - 23x8 rows = 184 boxes
| Weight | N/A |
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