COLLECTION The search for absolute quality begins in the field, selecting the best olives grown with care and skill to make a Sicilian extra virgin olive oil of excellence! The harvest, rigorously by hand, begins at the end of September with the most precocious cultivars so that the olives are still green and then stored in large ventilated baskets to maintain the organoleptic properties of the olive itself. MOLITURE The olives are pressed within 12 hours of harvest, using the best technology currently available for milling. It operates with a Pieralisi plant in continuous cycle, ensuring hygienically controlled production cycles. The entire process is in the absence of oxygen, so the oil is not in contact with the air until the bottle is opened.
BOTTLING The olive oil is stored in stainless steel tanks, protected light and air, in a controlled environment at a constant temperature of 15/17°C. Before each stage of packaging, each product is analysed in order to offer an extra virgin olive oil of certified quality.
CHARACTERISTICS: Cultivar: Nocellara del Belice, Moresca Color: Gold with green reflections Scent: Herbaceous scents and green tomato Flavour: Fruity with high intensity and balanced notes of bitterness and pungency on the finish. Suggestions for use: Excellent for Mediterranean dishes, especially on fish, grilled meat, vegetables, soups and salads.
Origin and production: Location Uliveti - Niscemi (CL) - Sicily - Italy
Soil: medium-textured limestone
Harvesting method: Hand burning
Harvesting period: First veraison - between mid-October and early November
Extraction method: Extraction by centrifugation with continuous process
Processing time: Within 12 hours after harvesting
Oil mill: Pieralisi plant
Storage: Stainless steel containers at controlled temperature and under nitrogen
Plug: screw cap with pourer or anti-friction cap