Description

Location: Between the hills of Enna and Iblei mountains – Sicily (Italy).

Cultivar: 100% nocellara Etna.

Harvesting date: frst week of October.

Harvesting technique: manually

Crushing: Disks and hammers.

Extraction method: continuous cold cycle (<27 °).

Yield: lt. 11 of oil from 100kg of olives

Conservation: In stainless steel silos in the complete absence of oxygen.

Sedimentation: Natural

Acidity: Expressed as free oleic acid < 0,2.

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 specifed requirements under Regulation
EEC No 2568/91 and subsequent amendments and additions.

Organoleptic Characteristics:
The oil with yellow colour and green refections has an intense aroma and smells of
freshly cut grass and green tomatoes. It has a delicate favor balanced with mild and
spicy sensations and preserves a fruity taste typical of the fruit (the olive) itself.