Extra Virgin Olive Oil DOP di Tola, monocultivar Cerasuola, born in the territory of Partinico and Monreale. Harvested between October and November, it is cold extracted and unfiltered to better express its aromas and its bitter fruity flavor with an artichoke aftertaste. Intense and pungent, characteristic of the land of Sicily. Extraordinary if used raw.
The Extra Virgin Olive Oil DOP 'Val di Mazara' by Planeta is a fruity, sharp, spicy and intense oil, which comes from the cold pressing of whole olives of Nocellara del Belice, Biancolilla and Cerasuola, combined in blend. excellent on vegetable and legume soups, fresh cheeses and above all fish and grilled meats.
Tasting 'Our Oil' by Planeta includes 3x100 ml. Extra Virgin Olive Oil DOP:
1 Pitted Nocellara cultivar, crushing of the olives deprived of the stone.
1 Pitted Biancolilla cultivar, crushing of olives deprived of the stone.
1 Traditional comes from the cold pressing of whole Nocellara del Belice, Biancolilla and Cerasuola olives, blended together.
2 Kg. Colomba (Easter dove cake) by Fiasconaro is a traditional baked cake with fresh candied orange covered with icing and almonds, packaged by hand. Ingredients selected and selected exclusively from the island production such as sugar, vanilla, citrus honey, hazelnuts, stimulate the palate with unexpected combinations of flavors and aromas. Leavening of 36 hours. Gift wrap.