This exceptionally good, fine olive oil from the west of Sicily is produced for Sansibar using sun-drenched fruits that are left to fully ripen on the tree until the start of October. The high quality oil is produced using only Cerasuola olives, which are typical of Sicily. The olives are harvested by hand and then cold pressed within 12 hours using modern presses. The olive oil has a strong green hue with golden flecks. Distinctive flavours of grass, artichokes and green tomatoes are all present in the flavour, together with punctuating spicy, tart nuances.
