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The extra virgin olive oil is the result of a long
and learned process which starts with the pruning phase.
Olives,
grown and looked after all the year long, are picked in September
when still green and are exposed to a cold pressing process.
Our olive oil is obtained pressing only Nocellara del Belice
olives, which grow well in this area thanks to the nice weather.
Its qualitative and productive features make the Nocellara
del Belice one of the most praised cultivars all over
the world.
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Our oil is characterized by a delicate flavour which provides
a peculiar taste to any food - a typical Sicilian flavour.
Its low acidity is particularly indicated for children
and elderly people.
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The Extra Virgin Olive Oil LE PERGOLE
Belice Valley
High Quality with Biological Certificate
This extra virgin olive oil is obtained with a cold pressing of biological olives and is a perfect blend of tastes and flavours. It has a strong green olive flavour and a strong fruity taste.
It is ideal for any dressing and cooked food.
It is recommended from the first childhood for a correct
Mediterranean diet.
Analysis certificate released by the Department of Chemical
and Biological Agriculture, University of Messina. Pesticides,
insecticides, fungicides: absent.
The analyst: Prof. Giacomo Dugo
Produced with biological olives
Authorized with DM MRAAF 9697232/30.12.96 IT ASS 171 S T0000033
in application to Teg. CEE n°2092/9 I SUOLO E SALUTE.
CONTROLLED BY: Consortium for biological products control - Bologna.
Azienda Agrobiologica Vincenzo Palermo, Via Palermo 103, 90128
Partanna (TP) Italia |
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Via Palermo, 103
91028 Partanna (TP) - Italy
Ph. 0924.67031
e-mail: info@lepergole.it |
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