Cultivar (type of olive): Nocellara (Monocultivar: one single type of olive)

Certificate: Organic

HARVEST

Period: First decade of October.

Area: Sicily, Province of Trapani and Palermo.

TECHNICAL FEATURES

Type of extraction: Crusher in continuous cycle, cold (two phases).

Category: Unfiltered, natural decantation in stainless steel silos.

Color: intense green with golden reflections.

Fruity: medium intense.

PAIRINGS

It adapts divinely to all of the dishes of Mediterranean cuisine.

100% ITALIAN

Organic Extra Virgin Olive Oil (EVOO).

Organic Extra Virgin Olive Oil Monocultivar Nocellara obtained from the milling of olives (exclusively Nocellara olive type) produced in olive groves falling within the territories of Western Sicily, a Southern island of Italy.
The pressing takes place only with cold mechanical means, in order to preserve the flavors and the original qualities of the product. Being a precious oil it is contained in a dark bottle to better preserve the product, as the presence of light can increase the oxidation degradation reaction.
The Organic Certified Olive plants used are grown in Sicily, harvesting and packaging take place entirely in Sicily.
The lettering “PRODUCT IN ITALY” appears on the label, which can only be used in specific cases.

Content: 1000 ml Tin