Location: Hills of Enna – Sicily (Italy).
Cultivar: 40% nocellara del bellice, 30% nocellara messinese, 30% cerasuola.
Harvesting date: October.
Harvesting technique: Manually.
Extraction method: Continuous cold cycle (<27 °).
Yield: lt. 13 of oil from 100kg of olives.
Conservation: In stainless steel silos without oxygen.
Acidity: Expressed as free oleic acid < 0,3.
Nutritional information per tablespoon (14 ml) = 13,5 g:
Total fat 13.5 g, protein < 0,1 g, cholesterol <0,06 mg.
Characteristics chemical / physical:
Conform to the speci ed requirements under Regulation
EEC No 2568/91 and next amendments and additions.
Golden yellow, slightly spicy with hints of spice.
Combinations with meats and vegetables .