SAALGA extra virgin olive oil is obtained with olives of Sicilian autochthonous varieties, Nocellara del Belice, Cerasuola, and Biancolilla. Handpicked olives and two-stage COLD extraction within 12 hours, this extra virgin olive oil develops excellent olfactory and aromatic characteristics, with very low acidity, has a green color, and golden yellow reflections. Slightly bitter and spicy it is particularly appreciated raw, directly on bread, or on vegetables and soups.
Ingredients & Allergens
Superior category olive oil obtained directly from olives and solely by mechanical means. Cold-pressed - Unfiltered. Allergens Free.