Organic – Feudo Disisa

ProducerFeudo Disisa
Crop Year2020/2021
RegionSicily (Monreale – PA)
Harvesting MethodManual
Extraction MethodContinuous – Cold Extracted
Tasted onJuly 2021

Thank you to Feudo Disisa for sending us their Organic EVOO.

EVOO – Food pairing advice: Organic

Certified organic cultivation not only has an ethical, productive or “aesthetic” value on the EVO oil, but also has an impact on its sensory characteristics. For this we are always very grateful when we have the opportunity to taste an organic product and its non-certified counterpart (read here our review of Cerasuola by Feudo Disisa) from the same producer: we could appreciate the differences and peculiarities between them. Feudo Disisa’s organic EVO oil has a rounder and more balanced taste than the non-organic Cerasuola EVO oil.
Its vegetal and aromatic sensations make it excellent to accompany egg or vegetable-based preparations, or to be enjoyed in combination with vegetarian and vegan cuisine.

Appearance & Visual Analysis

Feudo Disisa Organic EVO oil has an apple green color with delicate yellow shades.

Scents & Olfactory analysis

The intensity of the aromas of Feudo Disisa Organic EVO oil is medium, with a prevalence of vegetable and aromatic herbs. You can perceive olive leaf, cut grass, basil, bay leaf and a light thyme. There are also aromas of olive, lettuce, thistle, artichoke, asparagus and green tomato. Almond and walnut follow with a scent of mixed pepper and a slight hint of green apple.

Tasting: Aromas & Flavours



On a gustatory level it is certainly the pungent sensation that prevails over the bitter one. The aromas that are perceived recall those already identified on the nose: lettuce, rocket, artichoke, thistle and green tomato. Basil and oregano close together with an elegant green pepper.

We love it with…

Learn how to pair food and EVOO with our BEA Method.

Feudo Disisa Organic EVO oil, thanks to its vegetable and aromatic component, is an oil which pairs with egg-based preparations: from quiche to scrambled or boiled eggs with chives and carrots with ginger or eggs in purgatory and pallotte cacio e ove.

It is also excellent with fresh cheeses, vegetables, vegetable risotto (read ours) or pizzas with vegetables. Try it with chickpea or pumpkin hummus with roasted celery stalks.

Feudo Disisa

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.

Feudo Disisa
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


 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.