Alessandro di Camporeale > Wines and Oil > Extra-virgin olive oil

Extra-virgin olive oil

In the ancient olive groves, you’ll find trees that are over  200 hundred years old growing side by side next to younger trees that come together to produce an olive oil of great merit; perfumed and fruity, but not excessively acidic.  Two varieties are cultivated: Biancolilla and Nocellara del Belice.

Taste: medium fruity

Olive type: Nocellara del Belice and Biancolilla, in equal measure

Bottle size: 0.5 litres

Annual production: 2,000 bottles

Where produced: Contrada Pioppo, in the Camporeale countryside

Soil type: sandy, chalk

Altitude: 500 meters above sea level

Average age of vines: 50% from the early 1800s; 50% from 1970

Total no. of trees: 700 over 2 hectares

Harvesting: October-November; picking the olives by hand

Pressing: continuous cycle

Yield: 1,800 litres of extra-virgin olive oil from 12,000 kilos of estate olives

Physical appearance: Clear, intense golden-yellow colour with glints of vivid green.  On the nose there are complex and long-lasting notes of the Mediterranean shrubs, tomato and freshly-mown grass, making it  harmonious and refined.  On the palate this oil is velvety, refined and complex, with pleasant vegetable notes of wild cardoon, rosemary, sage and almond.  Bitter and spicy, well-balanced and in the right proportions, these nuances of taste make this a sublime oil.

Excellent with: Fish soup, marinated tuna, mollusc-based starters, octopus salad, foil-baked fish, mushroom soup, steak tartare, juicy Florentine steaks and matured cheeses.