Our format of Organic Olive Oil

Organic Olive Oil
Bubble Bottle 500 ml

Organic Olive Oil
Bottle 500 ml

Intense Olive Oil Bottle 500 ml

Organic Olive Oil
Can tin 3 lt

Organic Olive Oil
Can tin 5 lt

Cultivar: Crastu

It is a typical sicilian native cultivar. The term “Crastu” in the local dialect is used to indicate the“castrato”, a kind of meat obtained from the slaughter of the ram, the male of the sheep. In terms of geographical distribution, due to some agronomic characteristics, this olive oil can be considered one of the minor types of oil, as it can be found mainly in the Madonie area and down the tyrrhenian coast (Messina), although it’s possible to find it sporadically in other areas of the Island. Each cultivar always plays a particular role, as it participates in the maintenance of biological diversity. This variety of olive tree has an excellent resistance to low temperatures: that’s why it can be found on 500 meters above sea level lands and on high-hilly areas. In addition, the olives of this cultivar are harvested relatively early, preferably when the veraison process has just begun. Furthermore, traditional harvesting methods are highly preferred, with manual stripping, while mechanized systems are accepted only if the organoleptic and nutritional characteristics of the harvest are not altered. Generally, the olives are pressed within a few hours from harvesting. This variety of olives is used only for the oil production.

Organoleptic characteristics

Monovarietal extra virgin olive oil of Crastu cultivar has a limpid and yellow appearance, with slight green hues. This variety falls into the category of light-medium fruity intensity oils, with strong sensations of medicinal essences, typical almond aromas, artichoke heart and aromatic herbs such as thyme, oregano and wildflowers. Its taste tends to be sweet even if you can also perceive a slightly bitter taste that balances together with a sense of spiciness.
Everything is delicious, rich and long lasting, thanks to the aftertaste sensations of artichoke and almond. In the kitchen, this variety of oil is perfect for several uses: it is ideal to use raw to give the last touch to grilled vegetables and to fish-based dishes (both first and second courses) and it is also very pleasant to be poured when cooking meat-based dishes (grilled or baked). For all these reasons, although the Crastu cultivar is a minor variety, the sale of extra virgin olives oil is very flourishing.

Cultivar: Biancolilla

The Biancolilla olive trees stand out for their majesty. In fact, they are very vigorous plants, whose trunk develops rather broadly and whose foliage tends to expand both in height and in width.

However, the crown has an unharmonious development and the trees of this cultivar tend to have empty spaces between the fronds. This is accompanied by a notable robustness of the branches. The number of flowers of the Biancolilla is relatively low, while the leaf, dark green in color and lanceolate in shape, measures an average of five to seven centimeters in length and around one centimeter in width.

Organoleptic characteristics

This cultivar is disposable: it is not used for table consumption but it is highly appreciated for the oil production. Biancolilla extra virgin olive oil is considered a high quality oil: by pressing the olives of this cultivar you get an oil with many typical flavors of the sicilian food production. Green or straw yellow with golden hues, this oil is characterized by a light, slightly spicy and very aromatic fruitiness, with almond, tomato and artichoke fragrances, combined with fresh grass and green olive flavors.

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