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The Sicilia IGP Extra Virgin Olive Oil from Oleifici Barbera is obtained by hand picking and cold pressing Biancolilla, Nocellara and Cerasuola within 24 hours from the harvest. The period of the harvest is from October to November.
On the palate it has a gently spiciness with a light fruitiness and sweet almond finish.
Olive Varieties: Biancolilla, Nocellara and Cerasuola.
Pairing ideas: Seafood dishes, salads, grilled and raw vegetables and bread.
Since 1894 Oleifici Barbera produces excellent extra virgin olive oil in Custonaci, a small town near Trapani, in the beautiful region of Sicily.
Today Oleifici Barbera is one of the most advanced extra virgin olive oil producers on the international scene. The company offers Sicilian DOP and IGP extra virgin olive oils bottles and also Italian blends.
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