Passione Extra Virgin Olive Oil

Description

Harvest Period
Selective hand-picking in early October, conducted by our most experienced staff. Guided harvesting follows careful agronomic analysis of the condition of the best ripening specimens.

Storage
5,000-liter stainless steel silos at a controlled temperature of 15°C.

Taste/Flavor
Remarkable fragrance and freshness.

Production area
Between the municipalities of Campobello di Mazara and Castelvetrano.

Extraction Method
First harvest of the entire olive grove, within 10 hours of harvest, decanted, and stored in separate silos.
Cold pressing obtained solely by mechanical means.

Fruity
Medium intense.

Usage / Directions for Use
Ideal for pasta dishes with meat or fish. Particularly suited for risottos with seafood sauces or asparagus-based sauces. Equally versatile as a cold dressing for fresh vegetable dishes, especially lettuce, arugula, lamb’s lettuce, butterhead lettuce, tomatoes, fennel, and savoy cabbage. Adds a delightful signature touch to fish main courses cooked en papillote. An inseparable ally of traditional Sicilian caponata recipes.

Olive variety
100% Nocellara del Belice, cultivated purely.

Filtered
No.

Color
Green with golden highlights.

Chemical section
Acidity 0.1% – Peroxides 5 Meq. O2/Kg – Total polyphenols 389 mg/Kg
K232 178 Ass.uv.nm. – K270 0.15 Ass.uv.nm. – ΔK 0.008 Ass.uv.nm.