This extra virgin olive oil, produced in the experimental oil mill of the company, is appreciated by the best chefs of international fame.
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Dedicated to Carlo Barbera, fifth generation of the family and future oil master.
This extra virgin olive oil, produced in the experimental oil mill of the company, is appreciated by the best chefs of international fame.
The olives of the Cerasuola variety, cultivated according to the method of organic farming, are made of the name of Origin Protected “Valli Trapanesi”.
To make this oil, the olives are carefully denoised without damaging the pulp.
The result is a light scented oil with a lovely and elegant taste.
CULTIVAL
Monocultivar Cerasuola.
WOMEN OF PRODUCTION
Sicily, Agro di Alcamo.
ULIVE ALTITUDINE
Average hill.
TECHNOLOGY
Hand burn.
EXTRACTION SYSTEM
Preventive denocciolature of the fruit and extraction (within 12 hours from the harvest) to continuous cycle exclusively from the pulp alone; gramolation in controlled atmosphere, natural decantation and travase.
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Through natural soils.
AROMA
Lace and herbaceous net and persistent.
GUIDANCE
Fruity with strong creaminess. Good balance with green tomato aftertaste and almond.
EXPENDITURE
High creaminess oil with warm green color with golden yellow reflections.
USE
Finishing of large dishes. To be used as a cream, almost a vegetable “fumetto” to enhance all dishes with a decided taste, typical of high cuisine.
Specific References
No customer reviews for the moment.
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Thanks to the combination of the composition established by the consortium of protection of the extra virgin hate DOP Umbria and the molitura that happens when the olives have not yet reached the complete maturation, you get an oil that recalls the light fruity of fresh grass, to the mild taste and harmonic scents of bitter and spicy are evidenced in the same intensity.
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