Extra virgin olive oil from the Nocellara del Belìce cultivar, P.D.O. (Protected Designation of Origin) certified.

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

Medium fruitiness of green olive with hints of grass and leaves, artichoke and tomato, medium pungency and little bitterness. 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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