FRANTOI CUTRERA NOCELLARA DEL BELICE IGP SICILIA: Made exclusively from Nocellara del Belice variety olives hand-harvested from mid-October through November in the areas of Partanna, Campobello de Mazzara and Castelvetrano in western Sicily. This mild intensity oil has aromas of freshly picked tomatoes and fresh vegetables with a subtle bitter finish.
BASIRICO PRINCIPE DI MALUMERI DOP VALLI TRAPANESI: This DOP (Denomination of Protected Origin) certified “Valli Trapanesi” extra virgin olive oil is pressed from hand-picked olives, mostly of the native Cerasuola variety, giving it a slightly more intense flavor. This unfiltered oil is fruity and complex, with aromas of ripe tomato and banana with hints of black pepper, mint and basil. Its flavor is fruity and harmonious with a slight presence of bitterness and pungency and a sweet almond finish.
MANDRANOVA CORATINA: Hand-picked in mid-September to the beginning of October, this oil is produced from 100% Coratina olives grown on the Mandranova farm and crushed immediately after harvest. Green with slight golden hues, its aroma is characterized by elegant vegetal notes of artichoke and chicory with hints of almond and rosemary. Its taste is powerful and robust yet balanced in delightful bitterness and pungency.
*FRANTOI CUTRERA SICILIAN BASIL PESTO: A deliciously complex gourmet pesto made with fresh Sicilian basil, almonds from Avola, Siclian pistachios, Ragusano cheese, Sicilian red garlic, Sicilian sea salt and Frantoi Cutrera’s Gran Cru Tonda Iblea extra virgin olive oil. Excellent for bruschetta and also for pasta such as trofie, penne and caserecce.
*FRANTOI CUTRERA VIOLETTO ARTICHOKE HEARTS: Sicilian artichoke hearts from the local Violetto variety in Frantoio Cutrera’s Gran Cru Biancolilla extra virgin olive oil combined with vinegar, mint, Sicilian red garlic, chili and Sicilian sea salt. Great for starters, bruschetta and sandwiches.
*Produced in a facility that uses nuts, celery, fish and milk-based products.