Origin
Produced in Italy. Monocultivar Biancolilla PGI is a medium fruity oil obtained from Biancolilla, the typical variety of central western Sicily (Ribera and Caltabellotta). From olive groves facing south, at 150-250 meters above sea level.
Collection
Hand picking. From 1st to 15th October.
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
Green with golden hues.
Perfume
Medium-light fruity, floral notes of tomato and artichoke, green grass and green almond.
Flavor / Aroma
Well balanced bitter and spicy flavour
Use
Vegetable purées, marinated fish, fish soups, beef carpaccio, dip for raw vegetables.
Ingredients
100% extra virgin olive oil.

Monocultivar Biancolilla PGI is produced from the olives of this typical Sicilian variety, Biancolilla. The plant is very rustic and has a great yield, which is why it is widely used for oil production. Its particular name derives from the fact that the fruits, during maturation, go from very light green to purple. In nature, it thrives even in very arid territories thanks to the characteristic of its roots: they expand very deep and this allows them to reach the necessary nutrients.

From the Biancolilla variety a very fine extra virgin olive oil is obtained which contains various hints of typically Sicilian fruit and vegetables, medium-light fruity, floral notes of tomato and artichoke, green grass and green almond. Well balanced bitter and spicy flavour. In the kitchen, this oil lends itself to various uses both as a condiment and as an ingredient, even in the preparation of desserts. In fact, it effectively replaces other less valuable fats such as butter and seed oil.

The quality of our Monocultivar Biancolilla PGI 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.