Produced by the Asaro Brothers Company in Partanna, Sicily, this oil is the first cold-pressed, extra virgin olive oil, but it is also an early harvest (October), single-olive varietal (Nocellara del Belice), unfiltered oil. When the tins are first opened, the oil is cloudy with a green hue, herbaceous aroma, and 'pizzicante' flavor. (Pizzicante is an Italian phrase that describes the strong flavor that grips the back of your throat and is characteristic of most Tuscan olive oils.

Made with 100% Nocellara del Belice olives from the province of Trapani in Sicily, Partanna olive oil is freshly cold pressed within hours of picking to obtain a premium extra virgin olive oil. It is bottled immediately after the harvest in mid-October in a dark tin to keep it fresh longer. The oil has a rich flavor profile, with notes of artichokes, almonds and a peppery finish. It contains a very low acidity level.  Partanna is a very versatile oil in that it can be used for finishing, dipping and also cooking. Sicilian olive oil has received awards for quality that ranked it as the best olive oil in the world.

Ingredients: cold pressed monovarietal Sicilain olive oil

Product of Italy

Net Weight: 16.9 fl oz, 33.8 fl oz