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.
Pairs Best With
Boiled/Steamed Veg, Broiled Fish, White Meat, Soft Cheese, Pasta, Legumes/Pulses
Recent International Awards
2016 LA International EVOOC - Gold Medal
2016 Zurich IOOC - Gold Medal