| Color | bright light green |
|---|---|
| Cultivar | Nocellara del Belice, Cerasuola and Biancolilla |
| Production area | Mazara del Vallo (TP), North-western Sicily (Italy) |
| Soil type | medium texture soil rich of stones and pebbles with a good mineral endowment |
| Altitude | 100/150 meters a.s.l. |
| Plants average age | secular |
| Cultivation treatments | organic fertilization |
| Harvest period | from 10th to 30th October |
| Harvest method | hand picking |
| Extraction method | 3 phases with low oxidative impact and cold temperature (22°C) |
| Color and taste | a medium/intense fruity oil characterized by elegant notes of red tomato, sweet almond and teasel with spicy hints pleasantly prevailing over bitterness |
| Pairing | It perfectly enriches first courses of shellfish, raw fish, marinated sea bass, roasted fish, white meat and goat cheeses |
Extra virgin olive oil, Olio extra vergine di oliva
Extra virgin olive oil
Extra Virgin Olive Oil Assuli is an extraordinary combination of three traditional cultivars, Nocellara del Belice, Cerasuola and Biancolilla.
An oil that, thanks to the extreme care during harvesting and pressing, guarantees a lasting cleanliness in color and taste.
