Extra virgin olive oil monovarieltal extracted from olives “Cerasuola” collected only from olive groves of our property that we grow for a whole year to make them produce olives of the best quality and suitable to give an extra virgin oil at very low acidity. The land, with certification “DOP Val di Mazara” and in the IGP area, are located in Menfi in the districts “Abate” and “Feudotto” with certification “DOP Val di Mazara” and in the IGP area.
CerasuolaOil is extracted from an olive with a great vigour and a fairly high productivity. The olives, elliptical and asymmetrical in shape, are medium-sized, deep green that turns black to ripen. It is cultivated in particular in the territories of the province of Trapani, and the municipalities of Sciacca and Forfi
The oil “Cerasuola” has a rather strong fragrance with a prevalence of bitter and spicy. If the olives are still harvested green, the oil may have hints of green pepper, while if the olives are harvested well ripe the oil has a softer and more balanced flavor. Cerasuolaoil is the richest in polyphenols, antioxidants that prevent heart attacks and, with the contrast of free radicals, help ‘good cholesterol’. In the kitchen, this oil gives the best of it
- with cooked and raw vegetables, soups;
- to prepare bruschetta;
Conservation: The sensory characteristics are maintained, for as long as possible, unchanged, keeping the product at a temperature between 15 and 20 degrees, away from heat, light and oxygen sources that accelerate its oxidation. It is advisable not to transpose into oils that speed up the oxidation process.