Agrumoli and Erboli

Basil condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian basil.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of basil. Raw, it can be used to season grilled meat and fish, baked potatoes, flatbread, bread and pizza, legumes, chickpeas, salad, and hamburgers.

Basil condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian basil.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of basil. Raw, it can be used to season grilled meat and fish, baked potatoes, flatbread, bread and pizza, legumes, chickpeas, salad, and hamburgers.

Chilli condiment made from the simultaneous pressing of olives of the Nocellara del Belìce variety with the herbs of Sicily.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is spicy and strong. Raw, it can be used to season grilled meat and fish, baked potatoes, flatbread, bread and pizza, legumes, chickpeas, salad, and hamburgers.

Garlic condiment obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh garlic from Sicily.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of garlic. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.

Bergamot condiment obtained from the simultaneous pressing of Nocellara del Belìce olives and fresh Sicilian bergamots.

Agrumolio® is produced from Nocellara del Belìce olives blended with freshly harvested Sicilian citrus fruits, then processed together through milling and “cold extraction” to best preserve their flavor and aromas.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

Il sapore è mediamente piccante, con fresco sentore di bergamotto, ottimo per crudi di pesce, carpacci e tartare, crostacei, cotture a forno o alla griglia di pesce o carni delicate e preparazione di dolci e dessert.

Bergamot condiment obtained from the simultaneous pressing of Nocellara del Belìce olives and fresh Sicilian bergamots.

Agrumolio® is produced from Nocellara del Belìce olives blended with freshly harvested Sicilian citrus fruits, then processed together through milling and “cold extraction” to best preserve their flavor and aromas.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

Il sapore è mediamente piccante, con fresco sentore di bergamotto, ottimo per crudi di pesce, carpacci e tartare, crostacei, cotture a forno o alla griglia di pesce o carni delicate e preparazione di dolci e dessert.

Lemon relish obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh lemons from Sicily.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of lemon, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Lemon relish obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh lemons from Sicily.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of lemon, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Mandarin relish obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with fresh Sicilian mandarins.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is mildly spicy, with fresh hint of tangerine, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Orange relish obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with fresh Sicilian oranges.

Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with a fresh hint of orange, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.

Rosemary condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian rosemary.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of rosemary. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.

Rosemary condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian rosemary.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hint of rosemary. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.

Sage, Thyme and Rosemary condiment made from the simultaneous pressing of olives of the Nocellara del Belìce variety with the herbs of Sicily.

Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.

The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.

The flavor is medium spicy, with fresh hints of sage, thyme, and rosemary. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.