Extra Virgin Olive Oil PDO Val di Mazara

Description

This blend of Nocellara, Cerasuola and Biancolilla releases herbaceous and basil aromas, and has a brilliant golden colour.

Pressed within 24 hours of harvesting, this is a complex and well-balanced oil, ideal for all kinds of dishes, from the most delicate to the most intense. Recommended pairings: meat or fish dishes, pasta salads, vegetables and raw dishes.

Type: Extra Virgin Olive Oil, Val di Mazara PDO

Varieties: Nocellara del Belice (60%), Cerasuola (20%), Biancolilla (20%)

Name of the Olive Grove: Feudottto

Area of olive grove: 150 ha

Elevation of the olive grove: 50–200 metres above sea level

Producing municipalities: Menfi (Ag), Castelvetrano (Tp)

Harvest Period: 10–31 October

Manual Harvesting Technique

Stage at Harvest: Onset of veraison

Continuous-cycle, cold extraction system

Yield per 100 kg of olives: 14%

Storage: In steel containers

Use this oil in all sorts of ways. On warm or hot bread, to enhance traditional Italian first courses, or try it on vanilla ice cream for dessert

Excellent Self-Esteem Score

ORGANOLEPTIC PROFILE

Acidity <0.3

Peroxide number < 5

Tasting Notes: Golden yellow in colour, with green highlights. On the nose, aromas of aromatic herbs and vegetal notes, ranging from citrus to green tomato, with hints of basil. On the palate, elegant notes of artichoke emerge, giving way to a long, harmonious, spicy finish.

Size 25 cl, 50 cl, 75cl