€53,20per unit
Extra virgin olive oil from organic cultivation of the Nocellara del Belìce cultivar, indigenous to the Partanna (Trapani) area.
Manual harvesting of olives, cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
Medium fruity with a fresh and fragrant flavor, slightly spicy and low in bitterness, characterized by notes of almonds and fresh grass. Excellent raw for preparing pinzimonio, as well as on cooked legumes, bruschetta, grilled meats, soups, tofu, and salads; when cooked, it is well suited for making sauces and soups.
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Organoleptic notes
Medium fruitiness of green olive, with hints of grass, artichoke, tomato and leaf, remarkable fragrance and freshness. Balanced, medium pungency intensity and barely perceptible bitterness.
Usage tips
Raw with legumes, vegetables, soups, salads, on tofu, with grilled vegetables, on bruschetta. Ideal for pinzimonio. In cooking with legumes, with vegetables, in sauces, in minestrone.
Production area
Belìce Valley - Sicily
Altitude
30-300 m. a.s.l.
Cultivar
Nocellara del Belìce
Harvesting system
Hand picking
Extraction system
Cold
Natural decanting
Steel Silos "Under Nitrogen"
Acidity
average = 0.30%
Number of peroxides
average = 3.8
Appearance
Slightly veiled
Density
Medium-high fluidity
Formats
5L Can
More formats
0.50 L - 0.10 L bottle
3 L can
0.10 L tin can
3 L Bag in Tube
Box
4 x 5L cans
Box weight
20 Kg
Pallet
Europallet 80 x 120 - 11x5 rows = 55 boxes
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