CULTIVARS: Biancolilla, Nocellara, Cerasuola.
ZONE OF ORIGIN: Central-western Sicily.
OLIVE GROVE ALTITUDE: Medium hill.
PICKING TECHNIQUE: Picking by hand.
EXTRACTION SYSTEM: crushing within 24 hours of harvesting,
continuous extraction and separation by centrifuge, natural decantation and decanting.
FILTERING: Not performed.
APPEARANCE: Green colored oil of good density jade with golden yellow reflections.
AROMA: Spicy and herbaceous, clear and persistent.
TASTE: Fruity flavor with a sweet background with a slight almond aftertaste
USE: All fish-based dishes, on cheeses fresh,
on vegetable soups and for all “capricious” salads.
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