CHARACTERISTICS

Variety of olives used : nocellara dell'Etna, coratina, noccellara del Belice and other Sicilian varieties;

Production area : Slopes of Etna, Simeto Valley;

Altitude of the olive groves : 400–800 meters
above sea level;

Free acidity % of oleic acid : from 0.20 to 0.50;

Harvesting method : by hand with the aid of combs;

State of ripeness at harvest : at veraison;

Extraction system : continuous integral within 8 hours of harvesting

TASTING NOTES

Appearance : green with golden hues
tending towards yellow;

On the nose : medium fruity with sensations of green almond and aromatic plants;

Taste : strong with persistent bitterness and spiciness

Pairings : it is appreciated on cooked vegetables, bruschetta and red meats

Packaging : bottle of:
0.25/0.50/0.75 lt and 3/5 lt can