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