The monocultivar of Nocellara of Etnea has aromas and flavors that vary according to the period of harvesting and veraison of the olives. In the still green fruits, a medium-high fruitiness with strong hints of green tomato, almond, thistle and grass leaf is imposed. The essence of Sicilian aromas. On the palate a pleasant and balanced harmony of bitter and spicy makes this extra virgin olive oil perfect for any dish, even for fish.
This typical cultivar is widespread especially in the province of Catania, mainly in the municipalities of Belpasso, Paternò, Santa Maria di Licodìa and Ragalna in whose territories it is widespread for almost 95%. In these places, where mechanization is difficult, the care of plants and the harvest of fruits, between October and November, are done with the hands of men, exactly as was done centuries ago, perpetuating over time millennial traditions that make oil Sicilian a unique product in the world.
Features:
- Sicilian EVO oil cold extracted;
- At sight it has an emerald green color with slight golden yellow reflections;
- The smell is perceived a light or medium green fruity, with aromas of artichoke, tomato, freshly mown grass and hints of almond;
- On the palate it is light and delicate with slight bitter and spicy notes;
- For its delicate aromas and the slight notes of bitter and spicy, associated with a low degree of acidity such as not to overpower but rather enhance the flavor of the food, it is particularly suitable for all dishes of typical Mediterranean cuisine, rich in perfumes, aromas and colors of our territory.