|Region||Sicily (Monreale – PA)|
|Extraction Method||Continuous – Cold Extracted|
|Tasted on||July 2021|
Thank you to Feudo Disisa for sending us their Cerasuola EVOO.
EVOO – Food pairing advice: Cerasuola
Cerasuola is a cultivar that manages to confer, like few other cultivars, characterizing notes to its EVO oils. Its delicate vegetal scents are linked to those of flowers and fruit, which are declined in the citrus notes of lemon, orange blossom, mandarin, bergamot … The result is, as for Feudo Disisa, a Sicilian Extra Virgin Olive Oil that cannot be missing in the kitchens of lovers of this product, especially for fish recipes. A medium fruity combined with pleasantly perceptible bitter and spicy notes (especially the latter) make it a fresh, clean and summery EVO oil, which blends perfectly with the soul of the land in which it is produced.
Appearance & Visual Analysis
The color of Cerasuola monocultivar by Feudo Disisa is a bright lime green with lemon yellow nuances.
Scents & Olfactory analysis
On the olfactory examination the Cerasuola monocultivar EVO oil from Feudo Disisa is of medium intensity, with an elegant mix of vegetable, floral and spicy aromas. Green tomato, thistle, chard and lettuce are recognizable, along with nettle, sage, marjoram and a floral bouquet of white and yellow flowers such as chamomile and jasmine. There is also an aromatic spiciness of white pepper, hints of almond and a delicate but distinctive citrus scent of mandarin and orange.
Tasting: Aromas & Flavours
In terms of taste, Feudo Disisa’s Cerasuola is a balanced and clean EVO oil, with bitter and pungent notes that bind together in a perfect balance. The pungent sensation becomes slightly more intense than the bitter one, and gives an excellent persistence to the palate. Among the hints are perceived aromas of artichoke, thistle, rocket, walnut husk, mint, marjoram, lemon and an elegant mix of white, black and green pepper.
We love it with…
Cerasuola monocultivar EVO oil by Feudo Disisa is excellent, especially with fish recipes, from appetizers to main courses, with sea or lake fish. Also try it with fish pizzas or tomato sauces with fish for pasta or risotto.
We also recommend it with fresh cheese appetizers, salads and second courses of white meats, such as turkey, chicken and pork.
For over a century, the Disisa Estate has belonged to the Di Lorenzo family who have had the intuition to discover the potentialities of its lands and, using the most advanced technologies, have managed to transform the original pasture and sowing fields into luxuriant olive groves . In the years between 1930 and 1940, the estate underwent its first great transformation thanks to the work of Mr. Mario Di Lorenzo who widened the production area both of vines and olive trees, radically changing the configuration of the territory agriculturally, economically and socially.
The estate has always been renowned for the excellent quality of its products, obtained through a combination of research , innovation and respect for tradition.
DISISA srl Società Agricola
Contrada Disisa SP 30 km 6
90046 – Grisì, Monreale – Palermo
Sicily – Italy
Feudo Disisa website
Terroir & Region
Sicily is one of the two main Italian islands, a land where every province, city and corner is unique. This extraordinary heterogeneity is also recognisable in the gastronomic products (i.e. wines, tomatoes, citrus, eggplants and many delicious recipes) which make the island famous all over the world.
Discover other regions.
Cultivar / Olive Variety
Cerasuola is one of the most ancient Sicilian cultivars, mainly found in the western part of the region (Trapani and Palermo areas); it displays a peculiarity which makes this cultivar perfect for the Sicilian territory.
Read more about cultivars.