Olive Oil

Organic Sicilian extra virgin olive oil, cold extracted within 24h of harvest. Delicate but decisive. Unfiltered. Pairs perfectly with fish, vegetables and white meats. Cultivar: Giarraffa, Moresca, Nocellara del Belice, Biancolilla.

Organic olive oil obtained from the first cold pressing of the olives Ogliarola and Dolce di Rossano

Olive varieties : Olivella, Ogliarola, Leccino Origin: Irpinia, Campania The colour varies from bright green to yellow. The aroma has notes of grass. Medium fruity, velvety texture and good flavour with spicy and bitter notes. Ideal for antipasti such as bruschetta and seafood salads and for seasoning soups and pasta dishes such as grilled meat and fish.

Olive varieties : Olivella, Ogliarola, Leccino Origin: Irpinia, Campania The colour varies from bright green to yellow. The aroma has notes of grass. Medium fruity, velvety texture and good flavour with spicy and bitter notes. Ideal for antipasti such as bruschetta and seafood salads and for seasoning soups and pasta dishes such as grilled meat and fish.

Medium intense fruity with herbs and almonds hints, and a barely perceptible bitter taste, with a light herbs and apple aroma. Light-medium spicy aftertaste. Milling method: Continuous cycle with three-phase paste centrifugation with a minimum addition of water. Process temperature: 27°, cold extraction.

SALSELLO extra virgin olive oil takes its name from the district of the same name where the farm is located. This extends in the heart of Sicily, in the territory of Enna, at an altitude of about 500 m above sea level. Among the inland hills, far from any form of pollution, the long rows of olive trees spread out. The cultivars, grown according to the strict rules of organic cultivation, are Nocellara Etnea, Tonda Iblea, Biancolilla, Moresca and Cerasuola, all native varieties of Sicilian olive growing. This allows the olives to be pressed within a few hours of harvesting, and together with the use of the most modern extraction techniques, allows the organoleptic and chemical characteristics to be preserved, resulting in oils with very low acidity values (0.15 % as the limit for an extra virgin oil is 0.80 %) and a good balance between plifenols and peroxides . The oils produced can be either monovarietal or blended.

Carolea is the name of a cultivar that is widespread throughout southern Italy, but has been used in Calabria for centuries. It is thanks to the Carolea that Calabria is the second region in Italy for olive oil production after Puglia. Carolea oil is characterised by a low acidity that varies on average between 0.2% and 0.3% . It has a yellow colour with green reflections and a delicate fruity aroma with hints of apple, artichoke and herbaceous flavours. The taste is very delicate and harmonious.