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.

Tech Sheet [PDF]


bright light green


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


100/150 meters a.s.l.

Plants average age


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


It perfectly enriches first courses of shellfish, raw fish, marinated sea bass, roasted fish, white meat and goat cheeses