Extra virgin olive oil (olio di oliva)
Extra virgin olio di oliva is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.
It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that ole olio di oliva is famous for.
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
It’s not easy to produce extra virgin olio di oliva. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olio di oliva doesn’t stay that way: Even in perfect storage conditions, the oil will
For example, you might not want a highly bitter oil over a light fish or potatoes, while the taste of a delicate oil will get lost on that smoked brisket.
With more than one thousand olive cultivars and countless taste profiles among them, finding the best match for a certain food can be a daunting challenge.
Great Italy, the world’s largest and most prestigious event of its kind, has developed a food pairing app to identify the best match for your culinary creation among this year’s award-winning oils.
Unique taste and high quality Olio di oliva from sicilian cultivations.
Monocultivar Nocellara Etna.
Colour: Gold with green reflections.
Smell: Medium fruity smell with a slight leaf.
Flavor: Fruity slightly bitter and spicy.
Olive Oil by Sicily
Bottle: 75 Cl – 50 Cl – 25 Cl ℮
Tin: 5 Lt ℮
Shelf life 12 months in cool, dry place, away from direct
sunlight. Transported and stored in ambient temperature
Nutritional Values: 100 g