We cultivate our olive groves following organic methods out of care and respect for our land and to obtain an Extra Virgin Olive Oil that enhances the recipes and disse of a healthy Mediterranean diet. Considered the healthiest fat in the world, using organic extra virgin olive oil aids in our health and well-being.
Our cultivars, Biancolilla and Nocellara del Belice
The Biancolilla olive cultivar is one of the oldest in use in western Sicily. It produces an oval shaped fruit with a pale green color and is typically used for the production of extra virgin olive oil. It’s oil is straw yellow with golden reflections. It is typically slightly fruity with hints citrus and floral notes and a refined taste.
The Nocellara del Belice olive is a valuable Sicilian cultivar. Pressing these olives we obtain a olive oil that is rich in polyphenols (340 mg / kg) and with very low acidity. Nocellara produces a flavorful and fruity olive oil, with notes of artichoke, tomato leaf and a spicy finish.
Why a blend?
Our Organic Extra Virgin Olive Oil is an equal parts blend of Biancolilla and Nocellara del Belice. The Biancolilla, with its light, fruity characteristics, and the Nocellara del Belice, with intense and spicy flavors, harmonize to create a balanced, elegant olive oil that best expresses the unique qualities of our territory.