Extra virgin olive oil obtained from the Nocellara del Belìce cultivar, native to the area of Trapani (Valle del Belìce – Partanna).
Olives are harvested by hand, with cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.
Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.
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Medium fruitiness of green olive, with hints of grass, artichoke, tomato and leaf, remarkable fragrance and freshness. Balanced, medium pungency intensity and barely perceptible bitterness.
Raw with legumes, soups, cheeses, salads, on meat and fish. In cooking in roasts, sauces, and baked fish. Ideal for pinzimonio.
Belìce Valley - Sicily
30-300 m a.s.l
Nocellara del Belìce
Steel Silos "Under Nitrogen"
Average = 0.14%
Number of peroxides
Average = 5,8
Cool and dark
3 L can
0.75 L - 0.50 L - 0.25 L - 0.10 L dark bottle
0.50 L - 0.25 L - 0.10 L Ceramic Bottle
5 L - 0.25 L can
0.10 L tin can
3 L Bag in Tube
5 Cans 3 L
Europallet 80 x 120 - 11x5 rows = 55 boxes
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€3,90per unit From € 3,90/unit
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