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Extra virgin olive oil obtained from the predominantly Nocellara del Belice and Cerasuola varieties of olives grown in the Belìce Valley area (Trapani).

The olives are hand-picked, followed by cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.

Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.

Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.

Certified oil with protected geographical indication (P.G.I.).