Medium fruity with the sensation of freshly mown grass with green tomato aftertaste, suitable for raw vegetables, roasts, cheeses and in dishes still steaming, reminiscent of freshly picked olives.

Name: Il Poeta organic extra virgin olive oil .
Olive varieties: Nocellara etnea.
Production area: Slopes of Mount Etna, Alcantara valley and Simeto valley.
Terrain type: Volcanic or medium mixture.
Altitude of olive groves: 400-900 mt. above sea level.
Collection systems: Manual or with facilitating machines.
State of maturation to harvest: Invaiatura.
Milling time: Within 6 hours of collection.
Olive characteristics: Even when the olives are ripe, the olive pulp is still white.
Extraction system: Continuous three-phase plant with double extraction line.
Extraction: Rigorously cold extract with temperature not exceeding 27 ° C.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tanks in dark environments and at controlled temperatures throughout the year between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0,10 - 0,35 MAX.
Filtering: Natural decantation in cistern.
Color: Golden yellow with green reflections.
Smell: Medium fruity with the feeling of freshly mown grass.
Flavor: Medium fruity bitter and spicy with green tomato aftertaste.
Packaging: Bottle 500 ml - single dose in glass ml 40 - in can of 3 and 5 liters.
Pairing: Indicated to be raw to season vegetables.
Disciplinary standards.

From cultivation of the land to the extraction in the crusher, everything happens in the respect of the principles and controls of the biological agriculture, without use of pesticides or chemical fertilizers. From the campaign to the bottle everything is controlled and certified by ICEA (Institute for Environmental Ethics Certification), a control body authorized by the M.I.P.A.A.F. (Ministry of Agricultural, Food and Forestry Policies) en Bio 006 agriculture Italy No. d54y controlled operator.

Medium-bodied, fruity with a freshly mown grass with an aftertaste of green tomato, suitable for raw vegetables, roasts, cheeses and in dishes still steaming, reminiscent of freshly picked olives..

Name: La Càntera extra virgin olive oil of great fruity.
Olive varieties: 60% nocellara etnea, trio iblea, biancolilla, coratina, moresca, giaraffa.
Production area: Slopes of Etna, the Alcantara valley and the Simeto valley..
Terrain type: Volcanic or medium mixture.
Altitude of olive groves: 400-900 mt. above sea level.
Collection systems: Manual or with facilitating machines.
State of maturation to harvest: Invaiatura.
Milling time: Within 6 hours of collection.
Olive characteristics: Even when the olives are ripe, the olive pulp is still white.
Extraction system: Continuous three-phase plant with double extraction line.
Extraction: Rigorously cold extract with temperature not exceeding 27 ° C.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tanks in dark environments and at controlled temperatures throughout the year between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0,10 - 0,35 MAX.
Filtering: Natural decantation in cistern.
Color: Golden yellow with green reflections.
Smell: Medium fruity with a feeling of freshly cut grass.
Flavor: Medium fruity bitter and spicy with green tomato aftertaste.
Packaging: Bottle ml 100 - ml 250 - ml 500 - ml 750 - in tin of 3 and 5 liters.
Pairing: Indicated to be raw to season vegetables, roasts, cheeses and in dishes still steaming reminiscent of freshly picked olives.
Disciplinary standards .

italian olive oil regulations.

Made from chilli infusions. Indicated strictly to the raw and with the right caution, enhances the flavors of the dishes of the great panorama of spicy.

Name: Chili seasoning with extra virgin olive oil.
Olive varieties: Blend composed of nocellara etnea, biancolilla, Moorish, nostrale, carolea and catanese.
Production area: Slopes of Etna, the Alcantara valley, Simeto valley.
Terrain type: Volcanic.
Altitude of olive groves: 400-900 mt. above sea level.
Collection systems: Manual or with facilitating machines.
State of maturation to harvest: Advanced aging to obtain a more delicate extra virgin.
Milling time: Within 24 hours of collection.
Extraction system: Continuous three-phase plant with double extraction line.
Extraction: Rigorously cold extract with temperature not exceeding 27 ° C.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tank in dark environments and at a controlled temperature all year between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0,25 - 0,45 MAX.
Filtering: Natural decantation in cistern.
Color: Red reflections due to the presence of hot pepper in the oil.
Smell: Typical smell of spicy oils.
Flavor: Spicy.
Packaging: Bottle ml 250 - single dose glass 40 ml - Gift box.
Pairing: Indicated strictly to the raw and with the right caution enhances the flavors of the dishes of the great panorama of spicy.
Disciplinary standards .

italian olive oil regulations.

Produced without the use of flavorings but only by pressing olives and lemons. Lemons grown strictly on land surrounding the areas of Etna. Indicated for the raw seasoning of green salads, fish and roast meat.

Name: Lemon dressing with extra virgin olive oil.
Olive varieties: Blend composed of nocellara etnea, biancolilla, Moorish, nostrale, carolea and catanese.
Production area: Slopes of Etna, the Alcantara valley, Simeto valley.
Terrain type: Volcanic.
Altitude of olive groves: 400-900 mt. above sea level.
Collection systems: Manual or with facilitating machines.
State of maturation to harvest: Advanced aging to obtain a more delicate extra virgin.
Milling time: Within 24 hours of collection.
Extraction system: Continuous three-phase plant with double extraction line.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tank in dark environments and at a controlled temperature all year between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0,25 - 0,45 MAX.
Filtering: Natural decantation in cistern.
Color: Straw yellow with green highlights.
Smell: Typical smell of freshly squeezed lemon.
Flavor: Typical of lemon.
Packaging: Bottle ml 250 - single dose glass 40 ml - Gift box.
Pairing: Indicated for the raw seasoning of green salads, fish and roasts of meat.
Disciplinary standards .

italian olive oil regulations.

Produced by pressing olives and garlic grown on Etna areas and by hot pepper infusions. Indicated to season the classic dish of the Italian tradition.

Name: Garlic and chilli condiment made with extra virgin olive oil.
Olive varieties: Blend composed of nocellara etnea, biancolilla, Moorish, nostrale, carolea and catanese.
Production area: Slopes of Etna, the Alcantara valley, Simeto valley.
Terrain type: Volcanic.
Altitude of olive groves: 400-900 mt. above sea level.
Collection systems: Manual or with facilitating machines.
State of maturation to harvest: Advanced aging to obtain a more delicate extra virgin.
Milling time: Within 24 hours of collection.
Extraction system: Continuous three-phase plant with double extraction line.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tank in dark environments and at a controlled temperature all year between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0,25 - 0,45 MAX.
Filtering: Natural decantation in cistern.
Color: red reflections due to the presence of hot pepper in the oil.
Smell: Typical smell of freshly crushed garlic, with spicy hints of hot pepper.
Flavor: Spicy with hint of garlic.
Packaging: Bottle ml 250 - single dose glass 40 ml - Gift box.
Pairing: Indicated for the classic Italian traditional dish (spaghetti with garlic, oil and chilli pepper) It also combines with red meats, grilled meat, boiled papates, cooked vegetables and many other dishes.
Disciplinary standards .

italian olive oil regulations.