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The Nocellara Etnea and Nocellara del Belice varieties
Stripping by hand
Traditional cold pressing; natural decantation
On Sicilian hills at an average altitude of about 300 meters (984 feet), ideal in obtaining olives that are perfectly ripe and entirely wholesome, since the drupes were not attacked by the olive fly.
The olives are cultivated with maximum respect for the natural ecosystem and the wholesomeness of the product.
Intense and limpid golden yellow with warm greenish reflections.
Full and fine with rich scents of new-mown hay and mint.
Intense, rich in pleasant vegetal tones and with a light, piquant note in the finish.
The oil expresses itself best in pinzimonio (dip), swordfish carpaccio, boiled legumes, vegetable soups, grilled fish, red meats in tartara and aged cheeses with hard crusts.
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