the olive grove covers an area of 5 hectares and has a total of about 1,600 olive trees, the varieties of which are:
Nocellara del Belice (50% )
Present in Sicily for several centuries, it is considered one of the most valuable native Sicilian varieties.
The resulting extra virgin oil in appearance can range from yellow to deep green.
The nose has a medium intensity fruitiness accompanied by notes of almond, green tomato, cut grass, artichoke and sometimes herbs. The taste develops bitter and slightly spicy sensations.
Used raw, it enhances dishes by giving them personality. It is also ideal for cooking or frying meat and fish because of its smoke point, which is very high compared to other oils.
Nutritionally, it has high digestibility, and the ‘high content of polyphenols and oleic acid reduce the risk of cardiovascular disease and blood cholesterol levels.
Biancolilla (45%)
It is one of the oldest of all existing varieties in Italy. Widespread almost everywhere throughout Sicily especially in the western area. It has ability to withstand drought, sunshine, cold and harsh winters.
The extra virgin oil produced from it turns out to be golden green in color.
It is delicate and elegant on the palate and is characterized by a light slightly spicy fruitiness with sensations of fresh grass and green olives and very aromatic on the nose in which fragrances of almond, tomato leaf and artichoke can be perceived. It is often used as a monovarietal or in blends to harmonize the characteristics of other varieties.
It is excellent for raw seasoning of fish dishes, vegetables, pasta dishes but also on pizza, bruschetta and focaccia.
Giarraffa (5%)
This variety is uncommon despite its presence has a long historical tradition evidenced by the presence of centuries-old plants.
The extra virgin oil obtained from Giarraffa olives produces a light fruitiness in which sensations of almond, artichoke, tomato leaf are noticeable on the nose. The taste is sweet with slight presence of spiciness and bitterness, the latter especially in the aftertaste. Nutritionally, it is rich in antioxidants.
