The label is in honour of Luigi Pirandello, the famous writer from Agrigento,
and it expresses our willingness to reveal our territorial identity.
Liolà
Traditional
This extra-virgin olive oil is a superb result of a perfect blend between the two most famous cultivars of our Sicilian territory: Nocellara del Belice and Moresca.
It stands out for its high organoleptic characteristics, showing off an intense fruity taste with an olfactory feeling of green tomato and freshly cut grass.
The well balanced bitter and spicy accents give this olive oil pleasant taste notes exalting especially rich dishes.
Features
Cultivar
Nocellara del Belice, Moresca
Colour
gold colour with green accents
Perfume
green tomato and freshly cut grass
Flavour
intense fruity taste with balanced notes of bitter and spicy
Recommendations
Excellent for the Mediterranean cuisine, in particular fish, grilled meat, vegetables, soups and salads
Origin and production
Trees’ Location
Campobello di Licata (AG) – Sicily- Italy
Ground
calcareous soil
Harvest method
handpicking
Harvest time
beginning of veraison – between mid October and early November
Extraction method
Centrifugation extraction with continuous process
Production time
within 12 hours from the harvest
Olive pressing
hammers
Oil Mill
own – Pieralisi system
Storing
controlled temperature stainless-steel tanks
Settling
natural
Bottling
Automatic
Cap
pouring screw cap or anti-topping
Box
12 bottles or 4 tins
Sizes
100ml
250ml
500ml
750ml
3l
5l
Nutrition & Health
Mediterranean diet is recognised by UNESCO as beneficial for human health
The extravirgin olive oil is fundamental ingredient of Mediterranean diet. It is rich in unsaturated fats of vegetable origin and low in saturated fats (typical of butter, lard and margarine). Thanks to the high content of oleic acid (monounsaturated), it protects the heart and arteries, prevents arteriosclerosis and lowers the levels of LDL ("bad cholesterol") of the blood, while raising those of HDL ("good cholesterol"). The polyphenols and vitamin E (α-tocopherol) contained in extra virgin olive oil, through their antioxidant power, decrease the formation of oxygen free radicals involved in both cellular aging and heart attack. It is considered a “nutraceutical” aliment as it contents properties that is able to benefict health mechanisms. It reduces gastric acidity and acts favorably on the biliar function. Mediterranean diet is made up by simple natural products but of the best quality diet like bread, pasta, vegetables, fish, moderate amounts of meats, wine,fruit and extravirgin olive oil. Which unsurres excellent Mediterranean dishes. This is the aged old secret of which explains why those who follow a law fats healthly Mediterranean diet benefict from reduses intache of fats compared to other fats rich diet and lower possibility of cardiovascular diseases.
Phisical-chemical and sensory analysis
See the results of the ACCREDIA institute analyzes on our Monocultivar Biancolilla extra virgin olive oil
The low level of acidity is the most fundamental quality factor of extravirgin. The law states that it must not exced 0,8% of free acidity evident in oleic acid. Acidity is not perceived on the palate but only trough chemical analysis.
Another important parameter is the number of peroxides which indicates the degree of oil primary oxidation, so its tendency to become rancid. The relative limit on the number of peroxides is 20.
Total polyphenols : it is a very important index of oil quality, either the point of visit organoleptic, in that polyphenols give oil a bitter and spicy characteristics, or healthy, in that natural antioxidants which protect either oil or the human body cells by the oxidation.
The quality oil depends on the olfactory perception of green fruity and the taste perception of bitter and spicy (more or less intense) and with no trace of defects (rancid, winey, foots oil) tested by a group of professional tasters.
Bitter and spicy are characteristic flavours of oil obtained from green olives or turning color and it is given by the presence of phenolic compounds. These perceptions are high nutritional quality standard and improved protection to rancidity.