This mark is considered the great gourmet of our production because it has a large amount of flavours and of signs that renders it a product suitable to all palate, satisfying the expert and guiding the consumer to quality.

"Olivaggio": Moresca, Nocellara etnea, Nocellara del Belice, Biancolilla
System of harvesting: manual, facilitated
System of extraction: in cold blood
Aspect: lightly veiled
Colour: strawyellow with green reflexes
Fragrance: revenue, intense, grassy and of green olives
Flavour: intense lightly spicy but tender and harmonious
Use: all plates of mediterranean kitchen

The oil that comes from this cultivar has on important place among olive oils; being born from a new variety it is caracterized by flavour and by signs that makes it unique on the market. Its taste exalts the most important plates of mediterranean kitchen and continental one. Each bottle has on the neck a red stamp and a book of liturgical sequences number thas certifies the belonging to a society of national protection for the guaranty of quality of the product.

"Olivaggio": Fs17 Ev. (variety patented by C.N.R. - Institute for dive-growing of Perugia)
System of harvesting: manual, facilitated
System of extraction: in cold blood
Aspect: lightly veiled
Colour: yellow with green reflexes
Fragrance: revenue intense grassy and of green olives
Flavour: intense, lightly, spicy and bitter taste
Use: all plates of mediterranean kitchen and continental one

Red "Canidilia" is the fruit of a misture of oils coming from different variety that creates a product for plates of intense and exciting taste. It is advised for meat and soups.

"Olivaggio": Nocellara etnea, Leccino e Biancolilla
System of harvesting: manual, facilitated.
System of extraction: in cold blood
Aspect: lightly veiled
Colour: yellow-green
Fragrance: revenue of fresh grass and green olives
Flavour: lightly spicy
Use: advised for elaborate plates on meats and for soup

Green "Candilia" misture of regarg that does not cover the flavour of delicate dishes but it exalts the taste and it leaves intact the fragrance of more elaborate dishes. It is advised for salad and vegetables.

"Olivaggio": Moresca, Frantoio e Leccino
System of harvesting: manual, facilitated.
System of extraction: in cold blood
Aspect: lightly veiled
Colour: yellow-green
Fragrance: revenue of fresh grass, and green olives
Flavour: tender and harmonious taste
Use: advised for plates delicate taste for salad and vegetables

Blue "Candilia" it is a delicate oil, with light revenue, it is used for fish-plates to exalt the quality.

"Olivaggio": Nocellara del Belice e Biancolilla
System of harvesting: manual, facilitated.
System of extraction: in cold blood
Aspect: lightly veiled
Colour: yellow-green
Fragrance: revenue of fresh grass and green olives
Flavour: tender and light
Use: advised for plates from delicate taste to give a touch of originality as for fish