Di Bennardo Bio Biancolilla is a monocultivar olive oil. Only the exquisite Biancolilla olive variety from the province of Agrigento, in the southwest of Sicily, is used. The semi-ripe, medium-sized and oval-shaped olives are picked in mid-October. Then cold-pressed in modern hydraulic presses to form this delicate mildly fruity oil. It holds the organic and IGP seals. Nutritional values per 100 ml Energy 3389 kJ (824 kcal), fat 92 g, of which saturates 14 g, carbohydrates 0 g, of which sugar 0 g, protein 0 g, salt 0 g
This olive oil has a tempting aroma of herbs such as rosemary and thyme. The mild taste is reminiscent of unripe, still green tomatoes. The aftertaste contains a hint of almonds paired with a subtle spiciness.
We recommend this olive oil especially for cold dishes such as cheese, fruit and vegetables. For example, for carpaccios, pears and Robiola, but also for making a pesto Genovese. And the next time you dry tomatoes, be sure to add them to this delicate olive oil.