Region: Monti Iblei, South-eastern Sicily (Giarratana, Palazzolo Acreide, San Giacomo, Noto), Italia.
Altitude: 300-600 mt above sea level.
Groves: Trees in clay and limestone ground, south-facing for ideal sunlight.
Biodiversity-friendly Varieties (Cultivars): Heirloom Sicilian Olives Tonda Iblea 65%, Moresca.
Harvest Date: Early fall 2022/23. Olives still green provide robust oil full of antioxidants and intense aromas.
Harvesting method: Hand-picking to avoid damaging the olives and discarding the ones with defects that would undermine the quality of the oil.
Extraction: Cold extracted (the term pressed is traditionally used, but nowadays, the oil is technically extracted). The temperature is consistently below 27°C (80°F).
Aroma: Fresh, medium fruity, balanced with notes of wild tomatoes and artichokes typical of Sicilian biodiversity.
Flavor: Clean with a perfect balance of bitterness and peppery finish (related to the robust quantity of polyphenols).
Attributes: Clean, herbaceous, and structured with a balanced peppery finish. Excellent to enhance and finish all culinary preparations. Drizzle on rich homemade soups and stews, saucy pasta, bruschetta, baked potatoes, roast chicken, roasted veggies, medium rare steak, and Mediterranean-style fish. Selected with passion and commitment to authenticity by Olive oil enthusiast & Seligo Founder Salvatore Pluchino.
Polyphenols PDO - 100% Sicilian Unrefined Extra Virgin Olive Oil
Packaged in a 500 mL / 17 fl. oz. fully-recyclable UV-resistant glass bottle to protect the olive oil from damaging light. The cap has an innovative pour&close mechanism that protects the oil from contact with oxygen.
Harvest Campaign (Raccolta): Early Fall 2022/23 - To preserve the freshness intact, the oil has been kept under controlled atmosphere (no oxygen) and constant temperature ratio. Once bottled the oxygen inside the top of the bottle has been completely removed.
Fruity, full-flavored, wonderful olive oil is great for use on crusty bread.