Origin
Produced in Italy. Monocultivar Nocella Etnea PGI is obtained only from Nocellara Etnea, the native variety of the area around the Etna volcano, from centuries-old olive groves grown on volcanic soil.
Collection
Hand picking. From October 15th 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
Green with golden hues.
Perfume
Medium to light fruity, it gives sensations of green tomato, fresh grass, almond and artichoke.
Flavor / Aroma
Little bitterness present, persistent spiciness in balance with the fruity notes.
Use
Seafood appetizers, grilled vegetables, grilled cuttlefish, fresh and goat's cheeses.
Ingredients
100% extra virgin olive oil.

Monocultivar Nocellara Etnea PGI is produced from the olives of this typical Sicilian variety, the Nocellara Etnea. The plant is very resistant to wind, cold, drought and thrives even at high altitudes, up to 1000 meters above sea level. It is a rustic and vigorous plant and the fruits are large and asymmetrical in shape. There is a lot of pulp in relation to the stone and for this reason Nocellara Etnea is also used as a green table olive.

The extra virgin oil obtained from the Nocellara Etnea variety from olives that are not too ripe, as in our case, has a good fruitiness between medium and light, gives sensations of green tomato, fresh grass, almond and artichoke. On the palate it is spicy and not very bitter. Our milling guarantees the right balance between all these components.

The quality of our Monocultivar Nocellara Etnea 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.