Nocellara del Belìce EVO oil, bag in box

Harvested period: From the end of October to the middle of November in relation to the degree of the olive’s maturation.
Grape altitude: About 300 metres above sea level
Production techniques: Manually harvested olives begin the process of extraction with a continuous cold cycle (processing temperatures are lower than 26°C), to preserve the organoleptic structure on the same day.
Organoleptic examination: Intense and brilliant green colour, medium fruit of olive green such as artichoke, fresh grass, green tomatoes, etc. scent and basically sweet with bitter notes.
Use: The particular composition of this oil makes it suitable for the cooking of all Mediterranean dishes. Excellent if used raw soup, salad, croutons and roasts.
Notes: Total acidity 0,26% of oleic acid – Number of peroxides 5 MEQ/Kg oil