Nocellara’s intense green colour reminds us of the beauty of Sicily’s nature reserves which plunge directly into the crystal clear water of the Mediterranean sea, making us want to immerse ourselves in the organoleptic discovery of this EVO oil. Read our review to know more!
Tasting SolOlio means to discover a cultivar and a part of Sicily little known to most people; the EVOO is produced using a very exclusive and delicate Sicilian cultivar mainly grown in the province of Messina, the Verdello. Read more on our review.
The fragility and delicacy of this cultivar also transfer positively to its aromas and taste: elegance and fineness are the narrative threads of our analysis.
Lapillo EVOO is really worth its name! Just like lava or ashes, it at first perceived as soft and delicate to the nose and taste, eventually explodes in a pleasant and prolonged pungency sensation.
L’olio di casa Virzì’s medium intensity on the nose is expressed by fruity and floral tones of apple, freshly cut grass, sweet almond and tomato leaves.
Mandranova guides us in the tasting experience of Cerasuola with all their care for the Sicilian terroir, their centenary olive trees, the Cerasuola Cultivar and their thorough attention to details.