CUTRERA Selection Extra Virgin Olive Oil [Sicily]

Technical Sheet

Production zone: South-eastern Sicily
Altitude: 150-400 Mt. a.s.l.
Olive: Young plants in hilly and plain land near the Mediterranean
Variety: Moresca, Biancolilla, Nocellara, Cerasuola, Tonda Iblea
Harvesting method: By hand harvest
Harvesting period: From the 20th September to the end of production
Extration method: Continuous cold cycle
Aspect: Green, cloudy due to natural decantation
Smell: Balanced with notes of artichoke 
Flavour/Aroma: Medium-bodied, with a bitter and a spicy well balanced note, has hints of artichoke and oregano

Food Recommendations:Marinated fish, mushrooms, salads, soups and delicate grilled red meat, good for cooking every recipe of Mediterranean cuisine

History:
For generations the Cutrera family has been dedicating to the cultivation of olive trees and olive oil production, a profession carried on for decades with the passion and the love that binds this family to its land. The company's origins date back more than a century ago, records show that in 1906, the family Cutrera was dedicated to the cultivation and care of olive trees in Chiaramonte Gulfi, a small town in the south-eastern area of Sicily.