The pitted extra virgin olive oil will be the "premium" product in our catalogue, it is an extremely high quality oil and to obtain it it is necessary to start from an olive with perfect characteristics in order to be able to subject it to a different milling process than usual.
In fact, as suggested by the name, "pitted" oil comes from the milling of the pulp, excluding the stone from the process. This is a "risky" technique because the chemical components present in the stone are those that allow the olive to generate an oil with characteristics that can be called "extra virgin" and at the same time give the final product those bitter and spicy hints that are difficult to obtain only with the pulp.
It is precisely for this reason that to obtain a pitted extra virgin oil it is necessary to start from an olive of excellent quality, an olive that can generate an extra virgin oil with its pulp alone. In our case the pitted oil comes from the milling of the pulp of only "Nocellara del Belice" olives, therefore it is a monocultivar (only one type of olive). It is a particularly large and tasty olive, which is produced from the cultivar of the same name in the Belice Valley, mainly in the area between Santa Margherita di Belice, Montevago, Castelvetrano, Santa Ninfa, Gibellina, Partanna, Campobello di Mazara, Poggioreale and Salaparuta.
The advantages and characteristics of a pitted oil are:
- a finished product completely different from any other oil (there are currently very few producers of this type of oil on the market);
- an oil that is soft and sweet to the taste but which at the same time can boast a strong structure like other extra virgin oils obtained with "ordinary" processes;
- the "woody" and bitter hints typical of other extra virgin olive oils often risk covering the taste of more delicate dishes, in pitted ones these are much more in the background, while the liveliness and aromatic notes guaranteed by squeezing the pulp alone stand out.
Thanks to the attention paid to the search for an olive of excellent quality, the final product presents unparalleled organoleptic characteristics, this allows this type of oil to be appreciated even by the most demanding palates and to be perfect for any type of cooking, even for To fully appreciate this oil, it is advisable to use it raw before presenting the dish.
