EXTRA VERGIN OLIVE OIL
Ogliarola messinese, Biancolilla
The description is already in its name: Mi Scialo ( I enjoy my self).
The colourful sicilian expression, whicih names the oil, indicates a sensation of pure pleasure, contentment, in general a condition of extreme wellbeing.The same sensation that accompany the tasting of this much appreciated extra vergine oil which is made by two among the principal sicilian varieties: Ogliarola Messinese and Biancolilla.
A wisely made blend of intensity and taste notes, seeked with attention by Nicolas in order to pay the right tribute to the ancient family tradition and valorize at best one of the most authentic expressions of the territory.
The olive culture is characterized by the present of secular plants as Ogliarola Messinese, and rare as the Verdello and Santagatese, at which the Biancolilla is added.
The whole production cycle is developed internally, because the firm owns an ancient oil mill which operates with continuos cycling, with hammer pressing, separation by centrifuge.
EXTRA VERGIN OLIVE OIL: obtained by Ogliarola Messinese and Biancolilla, whose median age is 80 years
COLOUR: olive green
SCENT: fragrant and harmonious, farily fruty, much equilibrated, is a mixture of almonds, artichoke, green tomato, chicory and timo
TASTE: slightly bitter, spicy. When tasting it with bread it is always equilibrated and pleasant.
LAND'S CITY: Librizzi (Messina)
SURFACE CULTIVATED: 66 ha
ALTITUDE: 600 mt a.s.l.
GROUND'S NATURE: calcareous half mixture
PLANTATION DENSITY: 120 plants per ha
CULTIVATION SYSTEM: "alberello" e "monocono"
HARVEST SEASON: from october to december
AVERAGE YIELD PER HA: 50 00 kg
WEATHER CONDITIONS: rainy in winter and spring, dry on summer
ideal with raw fish, fish first dishes, vegetables and white meat. It is the perfect and most healthy seasoning for green salads..