Olives of different varieties, with a prevalence of nocellara and presence of biancolilla
5, 3, 2, 1
|Cultivar||Olives of different varieties, with a prevalence of nocellara and the presence of biancolilla|
|Place of cultivation||District of Gallinica and of leano of Piazza Armerina|
|Harvest time||October, first fortnight of November|
|Harvesting method||With pneumatic olive harvester|
|Extraction||At the oil mill in a three-phase continuous loop. The squeezing of the olives generally takes place in the arc of 8/24 hours from the collection|
|Color(**)||Tending to light green|
|Recommended use||With raw foods, salads, red meats and fish|
|Packaging||In oil cans|
(*) The characteristics of our extra virgin olive oil from organic farming may vary, year by year, depending on the agricultural year mainly affected by the climate and the actions of any pathogens.
(**) The color of extra virgin olive oil has no relevance to the quality and characteristics.