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TONDA IBLEA AND NOCELLARA ETNEA

It is the result of the skilful union of two of the finest Sicilian cultivars: Tonda Iblea and Nocellara Etnea. On the nose it has an intense fruit aroma, with notes of artichoke, oregano and green tomato. The flavour, characterized by a delicate bitterness with moderate spiciness which tends to rise until it reaches the balance, is pleasant on the palate and makes it a very versatile oil in the kitchen.

CULTIVAR

Tonda iblea and Nocellara Etnea.

PROCESSING TIMES

Within 12 hours from harvest.

EXTRACTION METHOD

Continuous process with cold extraction.

HARVESTING METHOD

Picked up by hand and differentiated by single variety.

HARVESTING PERIOD

First veraison between mid-October and early November.

ORIGIN

Sicily, Italy.

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