Mandrarossa

Lolio

Biancolilla

Made from the autochthonous biancolilla cultivar, a monovarietal olive oil with a delicate flavor, ideal for fish dishes and salads

Oil type: 100% italian extra virgin olive oil

Olive variety: 100% biancolilla

Production area: Menfi (AG)

Olive grove extension: 100 ha

Olive grove altitude: 50-200 meters a.s.l.

Harvest period: From october 15 to november 15

Harvest: Picked by hand

Oil type: 100% italian extra virgin olive oil

Olive variety: 100% biancolilla

Production area: Menfi (AG)

Olive grove extension: 100 ha

Olive grove altitude: 50-200 meters a.s.l.

Harvest period: From october 15 to november 15

Harvest: Picked by hand

Maturity stage at harvest: Beginning of veraison

Processing system: Low temperature continuous cycle

Yeild per 100 kg of olives: 12-13%

Conservation: In iron vats

Organoleptic characteristics: The oil is well-balanced, quite fluid, light green shortly after pressing, and after a couple of months of natural decantation hay yellow. It’s taste is fruity and light, slightly sharp, and sometimes it recalls tomatoes, artichokes, almonds and fresh grass

Use: Fish in general, poultry, green salad and seafood salad

Biancolilla

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