Liolà By OLEIFICIO LU TRAPPITU
Tasting Notes and Food Pairings:
Superb result of a perfect blend amongst the best suited cultivar in our region: Nocellara del Belice and Moresca. It is outstanding for its high organoleptic properties, delivering an intense fruity taste, with a green tomato and a freshly cut grass aromas. The perfectly balanced bitter and spicy accents give this Oil a pleasant flavory body taste, empowering the character of the richest recipes.
CULTIVAR: Nocellara del Belice, Moorish
METHOD OF COLLECTION: Hand picked
HARVEST TIME: Before veraison – between mid-October and early November
EXTRACTION METHOD: Continuous extraction with cold
COLOR: Gold color with green grassy notes
BOUQUET: Fruity and green tomato
TASTE: High intensity balanced with hints of bitter and spicy on the finish
DIRECTIONS FOR USE: Excellent for Mediterranean cuisine, in particular fish, grilled meats, vegetables, soups and salads
Lu Trappitu farm is a young dynamic family business, with the passion for olive trees and extra-virgin olive oil production as cornerstones for its own activity.
The farm name recalls latin origins, suggesting the place where, in ancient times, olives were crushed, namely the “trapetum.”
We are in the heart of Sicily, a few miles far from the Mediterranean Sea and Valle dei Templi, in a land with a perennial vocation for olives and vines growing. Warm and dry weather gives a special strength and full taste to olive oil, which can be found in Sicilian lands only.
Lu Trappitu farm has a very modern oil-mill with a “cold-extraction” process, with a monitored temperature, guaranteeing an excellent extra-virgin oil and leaving unaltered its organoleptic characteristics.
Picked exclusively by hand in order to assure their integrity, the olives are put in large ventilated baskets and sent to the milling process within 12 hours from their picking.
Awards and accolades:
2013 – Gran Menzione Fruttato Leggero al Concorso Nazionale Oli Extravergini d’Oliva Orciolo d’Oro