Curatolo Arini
Olio Extra Vergine d’Oliva

Deep and brilliant green it has aromatic notes of green tomatoes, citrus, artichokes and herbs with a very low acidity and a pleasant spicy bittersweet finish.

Produced from a selection of the finest Sicilian Nocellara del Belice and Cerasuola olives, grown at 450 mt a.s.l. in the Monreale area, in West Sicily. The olives are carefully handpicked between October and November and pressed within a few hours to ensure the freshness and fruitiness of the oil. After the continuous pressing, the oil is then kept in stainless steel vats until it is bottled.

Pasta, greens, grilled vegetables or fish or sea food, or simply on some warm bread with a pinch of salt and pepper.

Curatolo Arini
Olio Extra Vergine d’Oliva

Produced from the cultivars Nocellara del Belice and Cerasuola cultivated at 450 meters above sea level, in the Monreale area. Hand-picked between October and November, the carefully selected olives are cold pressed a few hours after harvesting to preserve their typical organoleptic qualities. The oil is decanted in stainless steel tanks until it is bottled.
Intense green and brilliant reflections, with notes of green tomato, lemon, artichoke and aromatic herbs, the palate has a low acidity with a slightly spicy finish.

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