Extra Virgin olive Oil obtained from Sicilian native variety olives subjected and controlled by IRVOS (Regional Institute of Wines and Oils of Sicily) – recognized by the Ministry of Agricultural, Food and Forestry Policies – up to packaging in numbered cans or bottles

Cultivar: nocellara dell’Etna, nocellara del Belice;

area of production: the slopes of a Mount Etna and Simeto Valley;

plantation height: 500–800 mt
on sea level;

free acidic content % of
oleic acid: from 0.20 to 0.50;

harvest method: by hand;

harvesting period: early harvest;

pressing method: continous cold extraction in the same day after the harvest