DetailsUpon its first release in 1989, Gianfranco Becchina's Olio Verde set new standards of quality in Sicily, a region previously recognized only for the quantity, not quality of its olive oils. Green, thick and very rich, Olio Verde today remains an exeptional product. Gianfranco Becchina on his Olio Verde 2014: “This year is not all roses and flowers in the olive oil sector in Sicily,” says Gianfranco Becchina. “In the valley of the Belice, many of us were saved by an agrarian technician who had the incredible intuition to advise us to treat very young olives with our organic treatments as early as June, something we would have never thought about. We followed with another treatment in July, which saved most of our olives. It was very hot in August and September, and even yesterday was hot. We started the harvest on October 10th and I am happy to say that the oil we are pressing is consistent with our usual Olio Verde.”
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Country of Origin Italy Preparation Suggestions for Use: Use in green salads with hearty, bitter greens such as kale and collard greens, as well as over steamed romesco, Brussels sprouts, broccoli or broccoli rabe. Drizzle over fish and vegetables hot off the grill or over a traditional Sicilian caponata. Olio Verde Nuovo also adds a punch of green brightness to vegetable soups like minestrone. Storage Please store away from heat and direct light Additional Information Harvested and Pressed in October Product Specifications Tasting Notes: The 2014 Olio Verde Nuovo is unfiltered and bottled one week after pressing, which accounts for its cloudy yet jewel-like green hue. It has aromas of freshly cut grass, wheat and green apples, and in the mouth the oil is fresh, fruity and herbaceous. Olio Verde is silky and delicious, with notable pepperyness and astringency.