The Biancolilla oil variety is one of the oldest used in Sicily. It is obtained from the first cold pressing of the olives and is not filtered. The harvest takes place at the end of October by means of manual grazing with combs and the milling takes place within the following 12 hours. This processing guarantees the authentic and unique flavor of the oil, which is an essential ingredient in traditional and modern cuisine. Its delicate flavor goes perfectly with fish, sushi and raw vegetables
Ours is an extra virgin olive oil rich in important nutritional properties, born from our olive cultivar.The varieties of olives we use, such as moresca and brancolilla, give the oil an intensity of fruity, a hint of sweet and a spicy sensation that enhance all the dishes: from bruschetta to fish, from salad to soup.