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|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.|