Bold and beautiful is this Lollo – Biancolilla monocultivar extra virgin olive oil. Biancolilla is a typical cultivar of Western Sicily, this example is far from typical. Created from groves in Ribera and Calatabellotta, standing over 150m above sea level, the olives are handpicked during the first two weeks of October. This early harvest oil offers a beautiful character in both aroma and flavour, finding the delicate balance between both floral, fruity and vegetal notes, creating a fully harmonious experience.
Green fruit forward, the aromas are delicate yet full, fresh artichoke, red tomato and green almond are most present followed by fresh herbs and hints of grass. The flavour mirrors the aroma, with a presence of creamy artichoke, ripe almond, escarole and watercress and a present black peppercorn finish that grows in intensity offering a delicious lingering quality to the oil.
Delicious over gazpacho, or salmorejo, and vegetable focused soups like minestrone soups, it is a favorite with pasta e fajioli. Simply added to roasted asparagus, grilled peppers and fresh ricotta on toast, or something as elegant as beef carpaccio would showcase this stunning extra virgin best.
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