Extra Virgin Olive Oil Bottle “Nimphaea” - Biancolilla Cultivar

€15.00 (In Stock)

Biancolilla Extra Virgin Olive Oil, obtained from Sicilian native Biancolilla olives, selected and milled in purity. This oil has a fine and elegant sensory profile, featuring a light fruitiness and a harmonious taste, designed to enhance dishes without overpowering them. The color ranges from pale green to straw yellow with bright golden highlights, a sign of balanced olive ripening and careful processing.

Available in practical 500 ml bottles with anti-refill cap (for custom requests, please contact us).

• Product name: Italian Extra Virgin Olive Oil.
• Category: Superior category olive oil, obtained directly from olives and solely by mechanical means.
• Extraction: Cold pressed, from Biancolilla olives grown in Sicily.

• Cultivar: 100% Biancolilla.
• Origin: Olive groves located in Sicily, an area renowned for producing elegant and delicate oils.
• Type: Monocultivar / single variety, made exclusively from Biancolilla olives, with no other varieties added.

Appearance and color

• Color ranges from light green to straw yellow, with light golden highlights.
• Clear or slightly veiled, depending on packaging period and possible filtration.

Aroma (nose)

• Light fruitiness, fine and harmonious.
• Hints of:
  • freshly cut grass
  • delicate floral notes
  • almond, especially sweet almond and sometimes fresh almond
  • green tomato and tomato leaf
  • Mediterranean aromatic herbs, with notes of thyme and other wild essences.

Taste (palate)

• On the palate it is delicate, smooth and round, with a natural sweetness typical of Biancolilla.
• The bitterness and spiciness are light and well balanced, never aggressive, but present enough to give structure and liveliness to the sip.
• Possible notes:
  • sweet almond and fresh almond
  • hints of tomato and field herbs
  • a light vegetal finish, with an almost briny sensation, recalling the proximity to the sea typical of many Sicilian olive areas.

• Harvest: Biancolilla olives are picked at veraison, when the fruit begins to change color, to preserve freshness and aroma.
• Harvest methods: Mainly hand-picked, to avoid damaging the drupes.
• Processing times: Olives are brought to the mill within a few hours of harvest, to avoid unwanted oxidation and fermentation.
• Crushing and extraction:
  • Crushed in continuous cycle plants.
  • Cold pressed, with controlled processing temperature, to preserve the oil’s organoleptic and nutraceutical properties.
• No chemical manipulation: The oil is the exclusive result of mechanical and physical processes.

• Indicative duration: generally 18 months from bottling (or as stated on the label).
• It is recommended to consume the oil within this period to best appreciate its aroma and sensory qualities.

• Store in a cool, dry, dark place.
• Keep away from:
  • heat sources
  • direct sunlight or strong lighting
  • temperature fluctuations.
• Always close the package tightly after use, avoiding prolonged contact with air to prevent oxidation.

Thanks to its light fruitiness and delicate, harmonious taste, Biancolilla Extra Virgin Olive Oil is especially recommended for raw use, in all dishes where you want to enhance the ingredients without covering their flavors.

Ideal on:

• Fish and raw seafood: tartare, fish carpaccio, marinated blue fish, tuna or sea bass carpaccio, oysters and shellfish.
• Shellfish: prawns, scampi, king prawns, both raw and lightly seared, where its sweet and vegetal notes complement the sweetness of the flesh.
• White meats: chicken, turkey, rabbit, delicate scaloppine, light roasts, both slow-cooked and as a final raw touch.
• Vegetables:
  • mixed salads, raw vegetables, pinzimonio
  • grilled or steamed vegetables (zucchini, eggplant, asparagus, artichokes)
  • vegetable soups and veloutés, where it adds roundness without weighing down the dish.
• Vegetarian dishes and delicate legumes: chickpea, lentil and bean salads with a mild taste; grain salads (spelt, barley, rice).
• Everyday use: also excellent on delicate bruschetta, warm bread, fresh cheeses (ricotta, primosale, fiordilatte), salted yogurt and pinzimonio.

Its non-invasiveness makes it a versatile oil in the kitchen, especially suitable for those who prefer balanced flavors and fine aromas, without excessive bitterness or spiciness.

The Biancolilla is one of Sicily’s historic cultivars, grown for centuries in the island’s inland and coastal areas. The name probably comes from the color of the olives, which during ripening shift from lighter tones (“bianca”) to violet hues (“lilla”).

It is a variety appreciated for its ability to produce fragrant, delicate and harmonious oils, with a strong vocation for daily and raw use. Its natural sweetness and light fruitiness make it especially loved by those who appreciate elegant oils, able to enhance the most refined Mediterranean cuisine.

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