Variety of olives: Nocellara del Belice (55%), Biancolilla 30% and Cerasuola (15%). Manual harvest and continuous cold cycle.Harvest notes: A summer that was not too hot and a dry autumn preceded the harvest, ideal for the quantity and condition of the olives.Tasting notes: A brilliant green colour like Bronte’s pistachio nuts with yellow highlights. A nose of intense artichoke aroma, with green tomato and hints of vegetation and herbs, citrus fruits and basil leaves. The palate is struck by its enveloping freshness and sweetness in harmony with its typical spicy trail.Food matching: Olive oil for the whole meal. Begin with warm or hot bread. Excellent accompaniment to Italian rice and pasta dishes. It should be tried on its own with a simple plate of pasta with tomato sauce, aubergines and fresh basil. Also with seafood salad. With grilled meat, cooked with herbs, and with tartare meat dishes. With all kinds of salad. Ideal for frying courgettes and aubergines.