Agrumoli and Erboli

Orange relish obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with fresh Sicilian oranges.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of orange, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Lemon relish obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh lemons from Sicily.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of lemon, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Sage, Thyme and Rosemary condiment made from the simultaneous pressing of olives of the Nocellara del Belìce variety with the herbs of Sicily.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hints of sage, thyme, and rosemary. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.

Rosemary condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian rosemary.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of rosemary. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.

Lemon relish obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh lemons from Sicily.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of lemon, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Garlic condiment obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh garlic from Sicily.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of garlic. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.