Our DOP oil is controlled by the Chamber of Commerce of Trapani prior tests and analyzes carried out by the Chemical Laboratory of the Customs Agencies.
Available for tastings and sale the new production of our extra virgin olive oil DOP, excellent vintage, acidity below 0.20
Production Area: Hills of Agro Ericino, altitude 150/200 asl.
Variety of cultivations: Cerasuola, Nocellara (> 80%) Biancolilla (<20%).
Total number of plants: 2000.
Maximum yield of olives: not more than 20%.
Harvest: by hand, from October to the beginning of November, deposited in small, aerated boxes and pressed within 24 hours.
Squeezing: cold pressing at controlled temperature according to the unfiltered cold method.
Acidity: 0.2 – 0.3 (max 0.5 according to the PDO specification).
Color: green with golden yellow reflections.
Perfume: olive net with herbaceous tones.
Taste: fruity, slightly spicy and bitter.
Pairings: very appreciated raw on salads, soups, soups, on fish and meat.