The bitter and spicy sensations, typical of a high-quality product, enable the oil to retain its quality characteristics and beneficial properties for longer.
- The oil is cold-pressed from olives of the Nocellara del Belice, Cerasuola and Biancolilla varieties grown in the provinces of Trapani and Palermo. Extraction takes place in continuous-cycle plants that guarantee high health and hygiene standards throughout the entire production cycle.
- With its perfect balance, our oil is the ideal condiment for salads, soups and soups, but also for meat and fish dishes, as it enhances their original taste.
- The product is traced and, in addition to the Italian Production certification, it bears on the label the Cold Extraction and Production certification for the year of harvest.
- Olive harvesting and pressing period: October/November.