EXTRA VIRGIN OLIVE OIL 'SICILIA IGP'
ORGANIC EXTRA VIRGIN OLIVE OIL
EXTRA VIRGIN OLIVE OIL 'MONTE ETNA' DOP
Oil produced from Nocellara dell'Etna olives sourced exclusively from the Etna region, subject to and controlled by Agroqualità S.p.A. — an entity recognized by the Ministry of Agricultural, Food and Forestry Policies — up to packaging in numbered bottles or cans
CHARACTERISTICS
Cultivar: Nocellara dell’Etna as per production specifications;
Production area: Slopes of Etna;
Altitude of olive groves: 600-800 meters above sea level;
Free acidity % oleic acid: from 0.10 to 0.40;
Harvesting method: manual;
Ripeness at harvest: veraison;
Extraction system: continuous two-phase
system within the same day of harvest.
TASTING NOTES
Appearance: Hazy opalescent with intense green hues;
Aroma: medium fruity with a sensation of freshly cut grass;
Taste: bitter and spicy with a tomato aftertaste
Pairings: best enjoyed raw and for dressing legumes and roasts
Packaging: 0.10/0.25/0.50 liter bottles and
3/5 liter tins
EXTRA VIRGIN OLIVE OIL 'SICILY' PGI
Oil obtained from native Sicilian olive varieties, subject to control by IRVOS (Regional Institute for Wines and Oils of Sicily) — an entity recognized by the Ministry of Agricultural, Food and Forestry Policies — up to bottling or canning in numbered bottles or tins
CHARACTERISTICS
Olive varieties used: Nocellara dell’Etna, Nocellara del Belice;
Production area: Slopes of Etna, Simeto Valley;
Olive grove altitude: 500-800 meters above sea level;
Free acidity % oleic acid: from 0.20 to 0.50
Harvesting method: by hand with the aid of combs;
Ripeness at harvest: early;
Extraction system: continuous integral within 8 hours after harvest.
TASTING NOTES
Appearance: green with golden hues;
Aroma: medium fruity with a hint of grass;
Taste: strong with persistent bitter and
spicy notes;
Pairings: best enjoyed raw, on
roast red meat and legumes;
Packaging: bottles of: 0.10/0.25/0.50 lt and tins of 3/5 lt
ORGANIC EXTRA VIRGIN OLIVE OIL
Oil produced from olives sourced exclusively from Sicilian territory, grown organically and certified by ICEA, the Institute for Ethical and Environmental Certification
FEATURES
Olive varieties used: Nocellara dell’Etna, Nocellara del Belice;
Production area: Etna slopes, Simeto Valley;
Olive grove altitude: 500-800 meters above sea level;
Free acidity % oleic acid: from 0.20 to 0.50
Harvesting method: by hand with the aid of combs;
Ripeness at harvest: early;
Extraction system: continuous integral within 8 hours after harvest.
TASTING NOTES
Appearance: green with golden hues;
Aroma: medium fruity with grassy notes;
Taste: strong with bitter and
persistent spicy notes;
Pairings: best enjoyed raw, with
red meat roasts and legumes;
Packaging: bottle sizes: 0.10/0.25/0.50 lt and 3/5 lt cans