Verdolì is the result of a blend of Nocellara del Belice, Cerasuola and Biancolilla olives. It expresses captivating and clear aromas, characterized by scents of ripe fruit, notes of tomato leaf and field herbs. On the palate it has a good flow, with a predominance of sweet over bitter and with a delicate spicy finish; the aromas already expressed on the nose return to the aftertaste, with distinct tomato sensations. 1. Olives: Nocellara del Belice, Biancolilla, Cerasuola 2. Processing: The olives are harvested in the first half of October using the technique of hand burning. They are then milled within 12 hours of collection. Cold extraction. 3. Biological certification from BioAgriCert with operator code V64K.