EVOO - Italian Extra Virgin Olive Oil "PASSIONE" 500 ml.

The cultivars that, expertly blended, make up the "Passione" Blend extra virgin olive oil are:

Biancolilla: green in color, this oil is characterized by a light, slightly spicy and very aromatic fruitiness in which the fragrances of almond, tomato and artichoke are perceived combined with flavors of fresh grass and green olive. It is excellent for seasoning fish or vegetable dishes, and can also be used for making desserts as it effectively replaces butter or seed oil.

Cerasuola: which determines a medium or intense fruitiness to the nose, together with sensations of fresh grass and in some cases of tomato, artichoke and thistle. The taste prevails between bitter and spicy, but there is also a hint of sweetness. It has a nutritional content that is beneficial for the body thanks to the presence of beta-carotene, unsaturated fats and tocopherols which perform an effective action against cholesterol in the blood, as well as antioxidant and body defense helping to cope with cardiovascular, cancer and cellular aging. In the kitchen it is widely used for seasoning meat dishes, both boiled and grilled, or soups and salads.

Nocellara del Belice: generally has a yellow to intense green color and a very low acidity below 0.5%. On the nose, the extra virgin olive oil shows a medium intensity olive fruitiness accompanied by notes of almond, green tomato, cut grass, artichoke and sometimes aromatic herbs. The taste is bitter, slightly spicy and with a hint of sweet. In the kitchen, this oil gives its best both raw (for dressing soups, vegetables and salads) and cooked (in the preparation of roasts and fried foods, both meat and fish) thanks to the fact that its smoke point it is higher than other types of oils.

Nebbia: The peculiar characteristics attributable to this variety are the yellow tending to green color, with a good content of oleic acid and in case of early harvest, the polyphenol content is higher with a consequent bitter and spicy taste.