Type of Oil: Extra virgin olive oil
Variety of olives used: 100% Nocellara del Belice
Harvest period: From the end of October to mid-November depending on the degree of ripeness of the olives.
Altitude olive grove: about 300 meters on the sea
City of production: Partanna.
Production techniques: The olives, harvested manually, on the same day are sent to processing by extraction with a continuous cold cycle (processing temperatures below 26 ° C), to preserve all the organoleptic structure of the oil.
Organoleptic test: Intense and bright green color, medium fruity green olive, tending to aromas of artichoke, fresh grass, green tomatoes etc .., tendentially sweet with notes of spicy and bitter.
Gastronomic coupling: The particular composition of this oil makes it suitable to approach all the dishes of the typical Mediterranean cuisine, especially used raw on soups, salads, croutons and roasts.