ORGANIC EXTRA VIRGIN OLIVE OIL

Oil produced from olives strictly coming from Sicilian territory subject to the organic farming regime and certified by ICEA, Institute of Ethical and Environmental Certification.

CHARACTERISTICS

Variety of olives used : nocellara dell'Etna, nocellara del Belice;

Production area : Slopes of Etna, Simeto Valley;

Altitude of the olive groves : 500-800 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 : early;

Extraction system : continuous integral within 8 hours of harvesting.

TASTING NOTES

Appearance : green with golden hues;;

Scents : medium fruity with a sensation of grass;

Taste : strong with persistent bitterness and spiciness

Pairings : it can be appreciated raw, on
roasted red meat and legumes

Packaging : bottle of: 0.10/0.25/0.50 lt
3/5 liter can

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EXTRA VIRGIN OLIVE OIL 'MONTE ETNA' DOP

Oil produced from Etna Nocellara quality olives strictly coming from Etna territories, subjected and controlled by Agroqualità SpA - a body 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 the olive groves : 600-800 meters above sea level;

Free acidity % of oleic acid : from 0.10 to 0.40;

Collection method : manual;

State of ripeness at harvest : at veraison;

Extraction system : continuous two
phases within the same collection day.

TASTING NOTES

Appearance : Veiled opalescent with intense green hues;

Scents : medium fruity with a sensation of freshly mown grass;

Taste : bitter and spicy with tomato aftertaste

Pairings : it is appreciated raw and for seasoning legumes and roasts

Packaging : bottle of: 0.10/0.25/0.50 lt
3/5 liter can

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EXTRA VIRGIN OLIVE OIL 'SICILY' PGI

Oil obtained from native Sicilian olive varieties subjected and controlled by IRVOS (Regional Institute of Wines and Oils of Sicily) - a body recognized by the Ministry of Agricultural, Food and Forestry Policies - up to packaging in numbered bottles or cans.

CHARACTERISTICS

Variety of olives used : nocellara dell'Etna, nocellara del Belice;

Production area : Slopes of Etna, Simeto Valley;

Altitude of the olive groves : 500-800 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 : early;

Extraction system : continuous integral within 8 hours of harvesting.

TASTING NOTES

Appearance : green with golden hues;;

Scents : medium fruity with a sensation of grass;

Taste : strong with bitterness and
persistent spicy;

Pairings : it can be appreciated raw, on
roasted red meat and legumes;

Packaging : 0.10/0.25/0.50 lt bottle and 3/5 lt can

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