Sicilia’s olive oils

Denomination Baglio Ingardia
Production area: Paceco, Trapani
Cultivar Cerasuola, Biancolilla, Nocellara
Color Yellow associated to green notes
Taste Herbaceous with hints of thistle
Flavor Sweet with a bitter spicy note
Acidity 0,16%
Squeezing technique and period Hand picking, October, November
Use Steamed fish, salads, meat and cod
Denomination “Cherubino” DOP biologic Terraliva
Production area: Monti Iblei, (Monte Lauro)
Cultivar Tonda Iblea
Color Light green to yellow
Taste Net tomato and freshly cut grass
Flavor Harmonious, rightly bitter and spicy
Acidity 0,16%
Squeezing technique and period Hand picking, October, November
Use A raw on fish, shrimp, meat, vegetables
Denomination Loconovo
Production area: Selinunte Castelvetrano
Cultivar Nocellara
Color Intense and brilliant green
Taste Slightly spicy, delicate and round
Flavor Fresh grass, artichoke
Acidity 0,2%
Squeezing technique and period Hand picking, October, November
Use Salt cod carpaccio, meat and salads

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