Extra Virgin Olive Oil

Extra virgin olive oil produced from three types of olives

• Biancolilla
• Cherasuola
• Nocellara del Belice.

Rich in polyphenols and antioxidants ,they prevent the risks of heart attacks and cardiovascular disease.

The combined use of the three types of olives gives the cold-pressed oil an intense flavor with hints of bitterness and spiciness characterized by very low acidity.

Recommended raw on green salads, roasts and various dishes.

2024-2025 citrus crop campaign