Liolà By OLEIFICIO LU TRAPPITU
Tasting Notes and Food Pairings:
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
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.
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.