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Intorre’s extra virgin
olive oil is produced by certified organic olives harvested
in October through mechanical processes from olive varieties
of Biancolilla, Moresca and Nocellara
del Belice. The Biancolilla is
one of the oldest plants in Sicily, located mostly in
the west.
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What gives this plant
character is its productivity, hardiness and its resistance
to dry temperature. It is a very strong plant with expanded
foliage and leaves that are narrow and pointed at the
ends.The olives are elliptical in shape and have a clear
color even after maturation.
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The oil yielded
from it is very balanced, fairly smooth, with a very light
green color immediately after milling, it will then turn
yellow after a couple of months left to decant.
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The Moresca is a strong
plant bearing expanded and pendulous branches. It’s
a secular tree present mainly in Agrigento. The leaves
are large and wide and the olives are elliptical shaped.
The Nocellara del Belice like
the Moresca is a secular plant and was traded in the
ancient Hellenic world since 500 BC.
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Evidence of olive processing
has been found in archaeological excavations in the Valley
of Belice. The olives of this plant are very large and
fleshy which is the reason why the oil made from it is
one of the best ever.
Its color is green in its intensity with
reflections of yellow and its aroma is intense. It can
be consumed both raw and cooked. In raw form it’s
delicious in sauces, salads and vegetable soups. Cooked,
it’s also wonderful in sauces, over roast meat,
fish and fried foods.
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