TERRITORIAL EXCELLENCES

Within the regions there are territories with an olive-growing vocation with growers, climatic characteristics and soil compositions that enable the production extra virgin olive oils with distinctive organoleptic characteristics.

Each of the extra virgin olive oils represent a real territorial excellence:

In Sicily region “Terre Nostre” selects the extra virgin olive oil VAL DI MAZARA PDO.

FIND OUT THE PRODUCTION SPECIFICATION

Extra virgin olive oil

VAL DI MAZARA PDO

PROTECTED DESIGNATION OF ORIGIN

Extra virgin olive oil obtained by olives cultivated, picked and processed in VAL DI  MAZARA Protected Designation of Origin area  (Sicily). Packed in Sciacca – VAL DI MAZARA PDO area.

Production area: VAL DI MAZARA PDO area (Sicily – Province of Palermo and Western part of province of Agrigento);
Crop season: Sectember -December;
Olive varieties: essentially Biancolilla, Cerasuola and Nocellara del Belice according to VAL DI MAZARA PDO production specification;;
Pressing: mechanical crusher;
Extraction: by cold extraction (T<27°C).

Aspect: clear;
Colour: green with yellow straw hues;
Aroma: delicate and persistent fruity with hints of fresh grass, artichoke and sometimes of green tomato typical of Sicily;
Flavour: delicate taste, with hints of fresh grass and sometimes of green tomato with a light and lovely spicy sensation;
Acidity: below  0,5% (VAL DI MAZARA PDO production specification limit 0,5%);

Use: It’s ideal for all types of Mediterranean recipes. However, it best expresses its distinct organoleptic qualities when used raw on soups, seasonal salads and Sicilian roasted bread.

“Terre Nostre” ergonomic UVAG glass bottle:

250ml, 500ml, 750ml

See label