Giuseppe Trapani’s grandfather planted an olive grove more than a century ago in the Belice Valley of western Sicily. The olives, a cultivar called Nocellara del Belice, are hand-picked, then pressed the same day to make a fruity, pungent extra virgin olive oil with hints of tomato leaf. Use it for cooking, salads, and drizzling at the table.
Bold flavors abound when you finish with this oil. A real crowd pleaser.
Poised and stable, this oil is great for roasting.
We love this oil to sautee, taste through to the olive fruit flavors.