Passulunara variety

 Sensory notes Light green oil. On the nose, the aromas of green olives, green herbaceous notes and vegetal notes of artichoke, thistle and wild rocket stand out. On the aftertaste, hints of wild chicory and black pepper are also appreciated. On the palate, the bitterness is of medium intensity and the spiciness is intense. It is an oil full of character, with an intense fruitiness, suitable for dishes with strong flavours, meats, grills and soups

 Production process Hand-picked in October, milled within 14 hours of harvesting. Cold extraction by continuous cycle mechanical pressing (two phases).

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 Olive oil is an oil obtained by cold pressing olives. Sicilian olive oil is characterized by its native varieties that go well with the typical dishes of the region. It is a very digestible oil, it helps against high cholesterol as it is very rich in monounsaturated fatty acids. It is also very rich in phenols, antioxidant substances that provide the body with protection against inflammatory processes and against cellular aging. Extra virgin olive oil also contributes to bone formation, the myelination process of the brain and growth; it is also an excellent aid for the immune system. Extra virgin olive oil contains a lot of vitamin E, a micronutrient that helps preserve bone health, protecting them from osteoporosis and decalcification and from the disorders that may result, for example bone fractures. It can be used raw to season seasonal vegetables, pasta dishes, to add flavor to a good pizza or for a healthy fry.