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Our Terre di Zaccanello Extra Virgin Olive Oil comes exclusively from the Milioto family in Racalmuto (Ag), Sicily. It is cold pressed to ensure the highest quality and is made using olives carefully selected, handpicked, and pressed within a few hours. 
The blend Classico has a degree of acidity below 0.3% and it comes quite dense with a bright, golden color. 
The fragrance is moderately intense, vegetable, with hints of ripe tomato, cut grass, and freshly pressed olives. 
The taste is rich, with persistence of dried fruit and toasted bread that gently harmonize the palate. 
Food pairing: Medium to intense dishes, bruschetta, grilled vegetables, pizza, autumn sauces, frying, rich soups, meats, and for dipping your favorite breads. 
Variety: Nocellara del Belice 60%, Biancolilla 20%, and Gioconda 20%. 
Harvesting period: By hand in the middle of October. 
Extraction method: Cold pressed continuous cycle
Filtered with an intensity level of 2 out of 3. 
The label indication “cold pressed” means that the extraction process has a controlled temperature below 27°C (80.6°F), which allows the olive oil to keep its characteristics unaltered.
Olive oil’s color can go from green to yellow, with many intermediate shades. The more green the olive oil is, the richer it is in chlorophyll; the more yellow the oil is, the richer it is in carotenes. In fact, with very few exceptions, color is not an indicator of quality.
The oil that pinches in the throat is not the one with the highest acidity, quite the opposite. A slight tingling indicates low acidity and olives recently pressed. The acidity is not perceptible to taste, it can only be analyzed in the lab and it indicates the quality of the product: the higher it is, the more the oil is of low quality. Our Extra Virgin Olive Oil is below 0.3%, making it of the highest quality available.