Extra virgin olive oil IGP [Sicily] - Amabile
Our extra virgin olive oil is obtained exclusively from Sicilian "Nocellara del Belice" and "Biancolilla" olives which are hand-picked in October, as per ancient tradition, and cold-pressed after a few hours.
It has a very low acidity (between 0.2 and 0.3) and a high content of polyphenols (approx. 300mg / kg).
The color is green with golden hues, the scent is that of freshly picked olives, while the flavor is medium fruity with hints of tomato. When tasted, the bitter and spicy are light, with a prevalence of spicy.
Ideal for enhancing legume and vegetable dishes, excellent raw on grilled meat or fish and on all Mediterranean cuisine.
Technical Sheet
Category: Extra virgin olive oil I.G.P. Sicily
Cultivar: Nocellara del Belice e Biancolilla.
Characteristics: Olive oil of superior category, obtained directly from the olives and only by mechanical procedures.
Certified by a public authority designated by the MIPAAF.
Harvest: Hand grazing.
Extraction: Continuous cold cycle (max 27°C)
Filtration: After pressing the oil is filtered so that it can be kept well until the time of consumption.
Storage: Stored in stainless steel containers and stored under a constant temperature of nitrogen leaf up to the time of bottling.
Expiration: 18 months after bottling.
History:
The Amabile farm is located in Castelvetrano (TP), a town in the Belice Valley, located in the western part of Sicily, a few kilometers from the acient Greek colony of Selinunte. Since 2016 our olive groves are under certified organic conditions, this means that no chemical fertilizers, herbicides and insecticides are used, but only natural poducts and organic substances allowed in organic farming. The cultivars present in the farm are "Nocellara del Belice" and "Biancolilla", renowned Sicilian varieties which, thanks to the pedoclimatic characteristics, the red and brown soils and the Mediterranean climate, produce a very hight quality oil with a unique flavor.