Olive oil

imgimg

Olive oil

SMERALDINO

An intensely fruity extra virgin olive oil obtained from the Sicilian variety Cerasuola harvested as soon as the olives change colour and milled the same day. The oil is extracted with the use of a simple decanter in order to preserve all its organoleptic qualities. Perfect drizzled over crudités and the most delicious dishes of the Mediterranean tradition.

AREA OF PRODUCTION: Valle dello Jato
LOCATION: di Partinico, c.da Principe di Cuto’
ALTITUDE: 150 a.s.l.
VARIETY: Cerasuola
PEST&DISEASE CONTROL: Integrated
TRAINING SYSTEM: free-standing single stem
HARVEST TIME: First 10 days of October
HARVEST METHOD: Traditional (hand-picking)
MILLING: Continuous cycle centrifugation (3 stages)
AVERAGE YIELD: 15%
ACIDITY: 0,15%

CHARACTERISTICS:
A medium fruity green aroma with notes of artichoke, perfect over crudités as it brings out their organoleptic qualities

AVAILABLE FORMATS:
Bottles cl. 50
Outer packaging available.

Prickly Pear Liqueur

Prickly Pears are a symbol of Sicily and the base of this precious and light liqueur (30% alc/vol). Delicious in combination with foods such as foie gras, truffle, salmon and caviar.

Bay Leaf Liqueur

Perfect as an after dinner digestif, it is also a surprising delight with a plate of "spaghetti all'amatriciana" or barbecued meat. Try it as a mixer with champagne or sparkling white wine.

Cinnamon Liqueur

Precious cinnamon is the key ingredient in the making of this liqueur. Enjoyed both at room temperature or added to hot beverages such as tea, coffee or hot chocolate.

Amaro

Made by steeping the peel of bitter oranges, herbs and roots in alcohol, it is best served cold at a temperature between -5 and -8 degrees. Excellent as a pre or after dinner drink.