The Traditional oil is produced from cold pressing of whole Nocellara del Belice, Biancolilla and Cerasuola olives, combined in a blend.
A brilliant dense green, evoking pistachios. On the nose it has the typical intense aromas of the oil of this area; grass, green tomatoes, artichoke and seaweed. Bordered by fruity notes of cedro and aromas of exotic woods. It finishes on the nose with hints of fresh herbs, headed by basil.
VARIETY: Biancolilla, Cerasuola, Nocellara del Belice
OLIVE GROVE AND FRANTOIO: Capparrina, Menfi (AG)
METHOD OF CULTIVATION: According to the criteria of organic agriculture
HARVEST TECHNIQUE: Manual
PRESSING: Continuous cold cycle
Tasting Notes: A brilliant dense green, evoking pistachios.
Serving Suggestions: This is a fruity oil, sharp, spicy and intense, in excellent harmony with vegetable soups, fresh cheese and above all with grilled fish and meats.
