Tin Extra Virgin Olive Oil “Nimphaea” - Biancolilla Cultivar

€43.00 - €70.00

Tin Extra Virgin Olive Oil “Nimphaea” - Biancolilla Cultivar - 3 L

€43.00 (In Stock)

Tin Extra Virgin Olive Oil “Nimphaea” - Biancolilla Cultivar - 3 L

€43.00 (In Stock)

Biancolilla Extra Virgin Olive Oil, made from Sicilian native Biancolilla olives, carefully selected and milled pure. This oil has a refined and elegant sensory profile, marked by 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 3 or 5L tin packs.

• Sales 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 known 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 and fresh almond
  • hints of tomato and field herbs
  • a light vegetal finish, with an almost briny note, recalling the proximity to the sea typical of many Sicilian olive areas.

• Harvest: Biancolilla olives are picked at veraison, when the fruit starts to change color, to preserve freshness and aromas.
• Harvest methods: Mainly hand-picked, to avoid damaging the drupes.
• Processing times: Olives are taken to the mill within a few hours of harvesting, 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 aromas and sensory qualities.

• Store in a cool, dry, dark place.
• Keep away from:
  • heat sources
  • direct sunlight or strong lighting
  • temperature changes.
• Always reseal the container well after use, avoiding prolonged contact with air to prevent oxidative processes.

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

Ideal with:

• 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 making the dish heavy.
• Vegetarian dishes and delicate legumes: chickpea, lentil, and bean salads with a mild taste; grain salads (spelt, barley, rice).
• Daily 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 excess 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” – white) to violet hues (“lilla” – lilac).

It is a variety valued 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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