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OLIVE OIL

To help you sort out what may seem to be an overwhelming array of olive oils, we've separated 3 categories. No one category is "best." Rather, we suggest you sample oils from each of the groups - each can and should take its turn on your table. Many people often have three or four oils at home, using each where it will best fit the flavour of the finished dish. Different days, different oils.

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Mandranova Nocellara del Belice EVOO

Italy, Sicily- Intense

ReFull bodied with persistent strong herbaceous notes, lesser notes of tomato leaves and artichokes, and hints of thyme and oregano. Overall pleasantly balanced with a slightly bitter and peppery finishing aftertaste. High in polyphenols, a natural antioxidant.

 

Ideal for typical Mediterranean dishes like tomatoes, eggplants, peppers, fennels, etc. Also excellent for marinated tuna, grilled meats, beef carpaccio, bruschetta, caprese salad, Sicilian caponata, pastas and soups and cheeses like mozzarella and ricotta. Can also be enjoyed simply drizzled over warm toasted bread.

  • Region: South Sicily, Italy
  • Cultivar: 100% Monocultivar – Nocellara del Belice
  • Aroma: Intense Fruity

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