Our Sicilian IGP extra virgin olive oil is obtained directly from hand-picked olives and solely by mechanical means. The production zone is Western and Central-Western Sicily at an altitude of 150-250 meters.
Variety: Biancolilla e Nocellara del Belice
Harvesting period: From the October 1st to October 15th
Extraction method: Continuous cold cycle
Aspect: Green
Aroma: Medium intensity with hints of flowers and artichoke
Taste: A bitter and a spicy well balanced note with hints of artichoke
Suggested Uses: Vegetable soups, marinated fish, beef carpaccio, and raw vegetables.
Certification: IGP Sicilia
$7.95