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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