| Cultivar: | Nocellara (Messinese and Belice) |
|---|---|
| Area: | Rossano, Calabria, Italia |
| Harvest time: | early October |
| Method of harvesting: | mechanical and manual harvesting. The olives are stored in perforated boxes (bins). |
| Extraction method: | Cold extraction (below 27 ° C) within 6-12 hours of collection. |
| Oil storage conditions: | In controlled temperature room (14 - 17 ° C). |
| Oil storage containers | Stainless steel tanks. |
| Sensory qualities: | "Nocellara" belongs to the medium fruity, with a medium level of bitter and spicy. Full-bodied but, at the same time, not very dense oil, with hints of tomato and grass / leaf. Slight hints of artichoke and fresh almonds. Well-balanced oil, suitable for: fresh tomato salad, red grilled meat, grilled vegetables, bruschetta without garlic and a little basil, legume soup, spaghetti with lemon and grated Parmesan cheese. |
| Bottle: | 0,50 l - 0,25 l |
