Monocultivar & Multicultivar
We have chosen to produce “monocultivar” olive oils. From each olive, we extract the typical aromas and flavors of the variety. The Nocellara is intense, the Biancolilla elegant, the Cerasuola spicy, the Giarraffa smooth, and the multicultivar complex, encapsulating the various characteristics of the present cultivars.
Oils rich in polyphenols, antioxidants beneficial for health.
Nocellara
Cultivar:
Nocellara del Belice.
Flavor and taste:
Fruity, with a pleasant fragrance of new-mown grass, artichokes and tomatoes. The marked spicy flavour blends with a delightful bitterness.
Pairings:
You can use it on tuna fish marinade, vegetables au gratin, seafood, stewed fish, grilled meat, or matured cheese.
Biancolilla
Cultivar:
Biancolilla.
Flavor and taste:
Medium fruity, with a fragrance of herbs and tomatoes. Bitter and pepper balanced.
Pairings:
You can use it on seafood or fish, steamed or in foil, fresh goat cheese and to make cakes.
Cerasuola
Cultivar:
Cerasuola.
Flavor and taste:
Medium fruity, with a taste of olive, hay, almond and marjoram. Has a pleasantly bitter and peppery aftertaste.
Pairings:
You can use it on legumes, vegetable soup, read meat and matured cheese.
Giarraffa
Cultivar:
Giarraffa.
Flavor and taste:
Light fruity, with a taste of fruits, basil and lettuce, it is a sweet oil with a light bitter and peppery aftertaste.
Pairings:
You can use it on fish courses, carpacci, green light salades, white meat, fresh goat cheese and in cakes.
Coratina
Cultivar:
Coratina.
Flavor and taste:
Fruity with hints of chicory, cardoon and almond. Fragrant notes of black pepper and rosemary. Bitterness is distinct and pungency balanced.
Pairings:
It is ideally used on legumes, soup, grilled tuna, baked red meat and pasta filata seasoned cheese.
Multicultivar
Cultivar:
Cultivar miste autoctone.
Flavor and taste:
Medium fruity rich in vegetable notes of artichoke, lettuce, white apple and sweet almond. Bitter and spicy present and persistent.
Pairings:
Ideal on sea salads, boiled vegetables, bruschetta with vegetables, lentil salads, vegetable couscous, fresh cheeses with spun dough.