Extra virgin olive oil from Nocellara del Belìce, a native cultivar grown in the Partanna (TP) area.

Early manual olive harvesting, cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.

Medium fruity with a medium spicy flavor and barely perceptible bitterness, with hints of grass, artichoke, tomato and leaf.

Recommended raw condiment for white meat, fish, grilled meats, legumes and soups. When cooking, it can be used in the preparation of sauces and fish baked in foil.

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