M�rke: Embrace

Format : 0.5 Lt.

Embrace is an authentic extra virgin olive oil certified IGP Sicily, a quality mark issued by the European Union, which defines products that are identified by peculiarities related to a specific territory and that comply with a production specification in which the "historical" origin in the territory is proven a symbolic mark of a product that enhances all the organoleptic characteristics of its land, respecting its historical origin.

A unique oil, capable of expressing the perfect fusion of environment, agricultural management and transformation of the fruit into an oil capable of exalting all those organoleptic characteristics of a cultivar of long Sicilian tradition.

Variety
100% Nocellara del Belice. Nocellara del Belice represents the most prized cultivar, among the native Sicilian varieties.

Number of trees
1000, aged between 60-70 years, located between the quarries of Cusa and the Selinunte archaeological park.

Training system
Polyconic vase with a planting sixth of 8 m x 7 m. The olive grove is equipped with a sprinkler irrigation system.

Production area.
Campobello di Mazara, Sicily in the province of Trapani.

Soil
Flat red - sandy.

Altitude
110 m a.s.l.

Total area
5/ ha, for a production of 400 q/li of olives and a total of 6,000 lt of extra virgin olive oil.

Harvest time
Second-third decade of October.

Harvesting method
Harvesting in unripe is done by hand and begins in the early morning hours when the temperature is still cool. The
olives are placed in well-aired 20-kg crates and, after an initial defoliation, immediately taken to the
mill, which is located 10 minutes from the olive grove, and milled within 6 hours of harvesting.

Crushing and Extraction
Cold-pressed with protoreactor and 2-stage continuous cycle, with hammer crushers, temperature-controlled gram milling in
absence of oxygen, with disc separator preserving the organoleptic qualities of the oil.

PGI SICILY certifications
by the IRVOS (Regional Institute of Wines and Oils of Sicily) according to the production specification designated by the MIPAAF (M.D.
11657 of 15/06/2015 ) as public authority to carry out the control functions, provided for in Art. 36 and 37 of Reg. (EU) no.
1151/2012.

Filtered
The oil thus obtained is filtered and stored under nitrogen in thermo-conditioned silos until packaging, which
takes place in small batches, giving it stability and maintaining its organoleptic properties.

Organoleptic characteristics

Color
The oil obtained from the pressing of these olives generally has a coloration that can range from yellow to
deep green with a very low acidity that remains consistently below 0.2%.

Scent
The aroma is assertive, presenting itself with a fruity green olive of medium intensity accompanied by notes of
almond, green tomato, cut grass, artichoke and herbs.

Taste
The palate is enveloping and confirms the amplitude of the vegetal notes and revealing pleasant sensations of bitter and
spiciness in a harmonious balance, with a fresh and persistent finish.

Neutraceutical properties
Embrace is high in polyphenol content, oleic acid, vitamin E and therefore nutraceutical.

Pairings
This oil is at its best both raw and cooked.

Raw
Excellent for harmonizing and enhancing simple to more complex dishes, such as soups, vegetables and seafood salads or
oranges, raw fish and meat tartare.

In cooking
Ideal in the preparation of roasts, fries and first courses of both meat and fish thanks to the fact that its smoke point is
higher than other types of oils. Exceptional in the preparation of desserts such as lemon cake.