Parco dell'Etna

Monte Etna oil is obtained for at least the 65% from the variety Nocellara etnea and from other varieties present in the area (Moresca, Brandofino, Biancolilla, etc.). It has a yellow color with green reflections, a slightly fruity scent, a fruity taste with slightly bitter and spicy aroma.
The extra-virgin olive oil is obtained from sound olives, harvested within the period between the ripening of drupes to the second decade of January, variation depending on the different altitude of the production areas. After the harvesting, the olives are preserved in aired containers until they are mechanically pressed to obtain the oil, which must reflect as much as possible the peculiar features of the fruit.