CULTIVAR: Biancolilla, Nocellara, Cerasuola. AREA OF ORIGIN: Central-western Sicily. OLIVE GROVE ALTITUDE: Medium hill. HARVESTING TECHNIQUE: Hand-picked. EXTRACTION SYSTEM: crushing within 24 hours of harvesting, continuous extraction and separation by centrifuge, natural decantation and decanting. FILTERING: Not performed. APPEARANCE: Oil of good density, jade green in color with golden yellow reflections. AROMA: Spicy and herbaceous, clear and persistent. TASTE: Fruity flavor with a sweet background and a light almond aftertaste. USE: All fish-based dishes, on fresh cheeses, on vegetable soups and for all “capricious” salads.
