Bonomo By Vincenzo Bonomo


    Tasting Notes and Food Pairings:

    The cultivar Cerasuola, its promptness both in the harvest and in the farming, gives the oil a light green colour with slight golden hints, medium fruity and persistent, it fills the palate with fresh field grasses, tomato and green apple. At the mouth it has sweet notes reaching spiciness and a slight aftertaste of artichoke hearts.
    Raw oil is suitable for salads, soups with vegetables, fish and shellfish or it can be cooked with baked fish, fried fish, grilled meats.

    Company History:

    Bonomo farm has been existing for ages, it comes from a family project realized through the inheritance of the forefathers lands which cover about 8 hectares, its olive trees are located on an altitude of 150-350 meters above sea level.

    Up to now the ancient traditions of the farm have been transmitted with passion, continuity and an interpreneurial spirit.

    Over the years the need of renovation led to replace the secular olive trees with new olive trees of Cesaruola variety, it is a typical variety of Castellammare del golfo ; there are about 800 Cesaruola plants composing Bonomo extra virgin oil.

    Production Methods:

    Harvesting method: Manual facilitated

    Extraction Method: cold press non filtered

    Awards and accolades:

    Evaluation 17/20

    *All Information is provided by the producer.