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| Imported From | Italy |
|---|---|
| Region | Sicily |
| Preparation | For all kinds of rustic dishes, bruschetta, bean soups, and Sicilian dishes |
| Additional Information | Milled within 12 hours from the harvest; continuous extraction and separation by centrifuge; the oil is allowed to settle and then decanted naturally |
| Bouqet | A penetrating aroma of the olive fruit and finely aromatic |
| Appearance | A dense oil, jade-green in colour |
| Olive Varieties | 40% Cerasuola, 40% Biancolilla, 20% Nocellara |
| Palate | A rounded taste, an intense finish reminiscent of the actual olive. |
