Crushed from three of Sicily's most expressive native varieties — Cerasuola, Nocellara del Belice, and Biancolilla — this naturally unfiltered extra virgin olive oil is produced by Oleificio Basiricò on the slopes of Mount Erice in western Sicily.

On the nose, it opens with vibrant aromas of ripe tomato and fresh green herbs, with a pleasant hint of black pepper. On the palate, it is fruity and harmonious, with a characteristically sweet finish and a clean, lingering almond note — a reflection of the Biancolilla's delicate, softening influence on the blend.

Best enjoyed raw: drizzle over leafy green salads, poached fish, fresh soft cheeses, or quality bread to experience its full aromatic expression.