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SUPERIORE INFUSED

EXTRA VIRGIN OLIVE OILS




TYPE OF OIL
Italian extra virgin olive oils

USE
Ideal for seafood, meat, poultry, sh carpaccio, salads, grilled vegetables and Italian bruschetta

CULTIVAR
Nocellara del Belice, biancolilla

AREA OF ORIGIN
Central-western Sicily

HARVESTING SEASON
Last week of October to the last week of December

HARVESTING TYPE
Hand-picking

PRESSING
Continuous cycle cold pressing within two hours of harvesting, followed by malaxation, centrifugal separation, natural decanting and siphoning


STORAGE
Kept at 18°C in stainless steel containers with nitrogen conditioner gas

FILTERING
Only ltered at clients’ requests

FLAVOURS
Porcini mushroom
Basil
Chilli and garlic
Sicilian herbs
Sicilian lemon
Sicilian orange
Sicilian mandarin
White truffle


UNITS

PER BOX

0,25 L Fiorentina glass bottle

24


Other packaging and volumes available on request

NUTRITION FACTS
Nutrition facts per 100 ml: 822 Kcal – 3378 Kj

Total fat

91.3g

– Saturated fat

14.1g

– Polyunsaturated fat

9.2g
– Monounsaturated fat 68g
Cholesterol 0mg
Total carbohydrate 0g
Proteins 0g
Sodium 0mg


Not a significant source of dietary fibre, sugar, vitamin A, vitamin C, calcium or iron

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