Partanna Extra Virgin Olive Oil is produced by the Asaro family in Partanna, Sicily, a company that has been producing olive oil since 1916. This olive oil is made from 100% Nocellara del Belice olives, one of Sicily’s most famous olive varieties, known for producing olive oils that are rich, buttery, and herbaceous with a characteristic peppery finish.
This is an early harvest, cold-pressed, unfiltered extra virgin olive oil, which is why the oil often appears slightly cloudy when first opened. Early harvest oils are made from greener olives, which gives the oil more aroma, more flavor, and higher polyphenol content (antioxidants), as well as the classic peppery sensation in the throat known in Italy as pizzicante.
The oil has a beautiful green color with golden reflections and a very aromatic profile. On the nose and palate, it shows notes of fresh herbs, green tomato, artichoke, and olive leaf, followed by a smooth buttery texture and a peppery finish.
Because of its balance between richness and spice, Partanna olive oil is considered a very versatile olive oil that can be used both for cooking and finishing dishes.
Flavor profile:
• Green tomato
• Fresh herbs
• Artichoke
• Olive leaf
• Buttery texture
• Peppery finish (pizzicante)
• Medium to robust intensity
Best uses:
• Bread dipping
• Salads
• Grilled vegetables
• Roasted potatoes
• Tomato sauces
• Pasta
• Beans and lentils
• Grilled meats
• Fish
• Bruschetta
• Everyday cooking
• Finishing dishes
The large 3-liter tin is ideal for frequent cooking and everyday use while still maintaining the quality of a high-quality Sicilian extra virgin olive oil. Tins also protect olive oil from light better than glass bottles, helping preserve flavor and freshness longer.