AGRICULTURAL CAMPAIGN 2020/2021
Extra virgin olive oil Sicilian olive, obtained from Nocellara and Cerasuola and cold pressed in the estate mill.
Characteristics: Nocellara Etnea is typical of the area between Syracuse and Catania. The Cerasuola, on the other hand, is typical of the western area of Sicily. Together they create a high quality extra virgin olive oil with balanced sensory notes.
Processing: the olives are harvested in advance of veraison (color of the olives) in the flat area of the province of Syracuse. They are milled within 12 hours of collection, to ensure the best quality of the final product.
Pairings: extra virgin olive oil has a light fruitiness and lends itself well to being paired with meat, fish and boiled and grilled vegetables.
Storage: store in a cool and dry place, away from heat sources. It keeps for 18 months after bottling.