Extra virgin olive oil
Nocellara — November harvest
€19.99Tax included, shipping at checkout
Our extra virgin olive oil comes from Nocellara olives, hand-picked in our plots near Noto, at the start of the harvest (November). Cold-pressed within 12 hours to preserve the freshness of the fruit.
Quantity
1
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Tasting notes
Nose: cut grass, tomato leaf. Palate: raw artichoke, green almond, slight bitterness. Finish: white pepper, fine persistent pungency.
Origin and method
Val di Noto, Sicily (UNESCO). Nocellara del Belice variety.
Hand-picked olives, cold-pressed within 12 hours, natural filtration.
Pairings and uses
Best raw on burrata, tomato-anchovy bruschetta, grilled vegetables, or simply with good bread. Avoid for long cooking — this oil reveals, it doesn't hide.
Storage
Keep away from light and heat, cap tightly closed. Best within 18 months of opening.