Geraci is the family name, the family that in 1925 built the oil mill in Partanna, in the historical place of Valle del Belice. It is made by using cold extraction from the most important Sicilian olives Nocellara del Belice. The olive oil is then kept in stainless steel tanks under nitrogen at controlled temperature to preserves the quality for a long time. Fruity olive green, with hints of grass, artichoke, tomato and leaf remarkable fragrance and freshness. Balanced, spicy intensity of media and bitter barely noticeable.
Serving suggestion: with raw vegetables, soups, cheeses, salads, on meat or fish. In the cooking roasts, sauces and baked fish. Ideal for pinzimonio.