This extra virgin olive oil is obtained from 100% delicate, ephemeral, and brilliant green Biancolilla olives. As the first olives that are ready to be milled in early September, Biancolilla olives indicate the harvest to come. They are so plump and precious (the yield is less than 8% per 100kg) that is plucked one by one from every tree as soon as they are ready. The olives are rushed in small crates to a "cooling room" to reduce their temperature before pressing within a few hours of harvesting.
Biancolilla is light and fruit-forward, opening with floral and herbaceous aromas. The flavor is delicate and persistent, with mild notes of white pepper and bitter greens. This oil should be used raw as a finishing oil and enjoyed as soon as possible. A delicate oil.
How to use
Pour over fish: raw tuna crudo, poached fish or grilled fish of all kinds.
Whip into a light aioli.
Use as a base for fresh herb-based sauces like pesto and salsa verde.
About the producer
Located just outside the port city of Trapani in Western Sicily, the Titone family farm sits on 19 hectares of rolling hills. The family takes great pride in surpassing every organic production standard. Their passion for producing high quality extra virgin olive oil stems from generations of scientific approach.
2021 New York International Extra Virgin Olive Oil Competition, Medium Category: Silver Medal