Origin
Produced in Italy. Cutrera PGI Sicilia is obtained from the Biancolilla and Nocellara del Belice varieties. It comes from olive groves at 150-350 meters above sea level, facing south, in western and central eastern Sicily.
Collection
Hand picking. From October 1st to November 15th.
Extraction
Solely mechanically, in a latest generation oil mill with continuous cycle 4.0 technology, two-phase extraction, without adding water and at a controlled "cold" temperature (below 27 degrees)
I wait
Intense green
Perfume
Medium intensity with floral notes of artichoke, freshly cut grass and fresh aromatic herbs.
Flavor / Aroma
Intense with a bitter sensation and persistent spiciness.
Use
Vegetable purées, marinated fish, soups, beef carpaccio, vegetable dips.
Ingredients
100% extra virgin olive oil.

The Cutrera PGI Sicilia blend is produced from two special varieties. Biancolilla is the native variety of Val di Mazara, in western Sicily. It is a very rustic cultivar that produces a medium-light fruity oil characterized by aromatic notes of artichoke and fresh grass. The other variety at the base of Cutrera PGI Sicilia is Nocellara del Belice, typical of the central part of the island. Its large fruits with crunchy pulp produce an oil with a very intense fruitiness and strong sensations of bitterness and spiciness.

The union of the oils produced by these two cultivars, Biancolilla and Nocellara del Belice, produces a very balanced blend. The result is a medium intensity oil with floral notes of artichoke, freshly cut grass and fresh aromatic herbs, an intense aroma and a persistent spiciness. This perfect balance is the result of our decades of know-how.

The quality of our Cutrera PGI Sicilia is born in the field but is refined in the oil mill thanks to our incessant research work. By combining study and experience, we have in fact created an innovative system that allows you to set, and therefore manage, every single process of the production plant based on a (secret) "recipe" personalized by cultivar, origin and state of ripeness. Thus we can standardize and enhance the organoleptic properties of each olive variety, drawing only the best from each and thus creating our special blends.