Benanti
Benanti
Extra Vergine di Oliva Nocellara Etnea
Kind of oil
extra virgin olive oil.
Variety
indigenous Nocellara of Etna 100%.
Yeald of olive in oil
14%.
Acidity
0.2-0.4%
Harvest period
20 October - 10 November.
Bottling
end of November, same year of harvest.
Organoleptic characteristics
- color: light green.
- scent: fruity, delicate with artichoke nuances.
- taste: fruity, fragrant, slightly piquant.
gastronomic accompaniment
optimal dressing for soups, legumes, salads and fish.
Method of preservation
bottle in cool environment at constant temperature preferably not exceeding 18°C, rigorously away from daylight. To be consumed by the second spring after harvest.
0.5 liter glass bottle with cork.
IM*MEDIA
Data sheet
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