In this recipe we find Sicilian Olio Val di Marzara PDO, it has a fruity aroma with a hint of almond.
Val di Mazara PDO extra virgin olive oil is a Sicilian high quality product. It is obtained from the Biancolilla, Nocellara del Belice and Cerasuola varieties of olives, which, individually or mixed, must make up at least 90% of the olive orchards. The varieties of Ogliarola Messinese, Giarraffa and Santagatese may make up the remaining 10%.
Production Area: Val di Mazara PDO extra virgin olive oil is produced entirely in Sicily, in the territory of the province of Palermo and some municipalities of the province of Agrigento.
Appareance and Taste: This oil has a golden-yellow color, with intense hints of green. The aroma is fruity, with hints of almond, while the initial taste is fruity and velvety, with a sweet aftertaste.
Origins: Olive trees’ cultivation in the production area of Val di Mazara PDO extra virgin olive oil dates back to the Greek colonization. Olive cultivation continued to develop over the centuries, becoming one of the main resources of the local agricultural economy.
Production: The harvest must take place between the first ripening of the fruit and the end of December. The olives must be placed in rigid, ventilated boxes and stored in a cool environment with a relative humidity of no more than 50-60% and maximum temperature of 15°C, then the extraction process takes place.
Gastronomy: Strong and aromatic flavor of Val di Mazara PDO Extra Virgin Olive Oil is perfect to exalt the taste of already tasteful dishes, like soups and grilled fish. It should be stored in a dark, cool place at a temperature between 14°C/57°F and 18°C/64°F, away from heat sources.
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