Hand-picked in mid-September to the beginning of October, each oil is produced from a single variety of olive grown on the Mandranova farm and crushed immediately after harvest – an excellent way to sample the true flavors of Sicily.
BIANCOLILLA: Light green in color, the oil is medium fruity with aromas of fresh herbs and tomato with a slight peppery finish. Use on steamed or broiled fish, goats cheeses and in cakes or pastries.
CERASUOLA: Dark green in color, the oil is medium fruity with flavors of olive, almond and marjoram and has a pleasantly bitter and peppery aftertaste. Use on legumes, vegetable soups, red meats and mature cheeses.
GIARRAFFA: Light green in color, the oil is delicately fruity with a flavor of dried fruits, basil and lettuce and has a light bitter and peppery aftertaste. Use on fish courses, carpaccio, light green salads, white meat, fresh cheeses and cakes.
CORATINA: 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.
NOCELLARA: Green with golden hues, the oil is wonderfully fruity with a pleasant fragrance of freshly cut grass, artichokes and tomatoes. Its spicy flavor is well-balanced with a delightful bitterness. Use on tuna fish, vegetables au gratin, mollusks, stewed fish, grilled meat and mature cheeses.