Our "Tunnaliva" EVO oil

Physical and chemical characteristics

Nutritional characteristics

Organoleptic characteristics

How to use "Tunnaliva" EVO oil

Physical and chemical characteristics

Varieties

"Tunnaliva" EVO Oil is an extra-virgin olive oil made up 100% of olives belonging to the Nocellara del Belice variety, one of the most popular and well-known cultivars in Sicily. 
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Acido oleico

"Nocellara del Belice" EVO oil is mainly composed of triglycerides (concentrations around 98-99% with a prevalence of oleic acid). It belongs to the class of extra-virgin oils with an acidity lower than 0.3% and a peroxide rate lower than 7 meq O2 / kg.

Nutritional characteristics

Olio EVO ALIVE frantoio dopo molitura
Oleic acid
Oleic acid belongs to the family of highly digestible monounsaturated fats capable of promoting the reduction of cholesterol and blood sugar.
Vitamin E
The content of vitamin E is significant. This substance has antioxidant properties capable of fighting free radicals and promoting cell renewal.
Polyphenols
High is the content of polyphenols, natural antioxidant species, known for their beneficial properties in reducing the risk of cardiovascular diseases.
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Organoleptic characteristics

EVO oil from "Nocellara del Belice" olives has a color that ranges from intense green to golden-yellow.

EVO oil from "Nocellara del belice" olives has a medium intensity fruity green olive smell with notes of almond, green tomato and tomato leaf, artichoke and aromatic herbs.

EVO oil from "Nocellara del Belice" olives has a flavor that balances medium intensity fruitiness with bitter and spicy vegetable notes in a harmonious way. The aftertaste is fresh and persistent.

Sensory analysis

Analisi sensoriale Tunnaliva

How to use "Tunnaliva" EVO oil

AS SEASONING

Ideal for dressing any type of mixed salad, boiled vegetables, lentils or beans soups, minestrone soup, raw fish, to enhance the flavors without covering them.
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IN COOKING

Excellent to prepare seasonings of fish and meat first courses and roasts. It can also be used for frying but the smoke point must be kept under control.
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Sensorial reviews

ORGANOLEPTIC SENSATIONS
Visual: Clear, dense, emerald green.
Olfactory: Quite intense, excellent, vegetable, balsamic, tomato, cut grass, almond, artichoke and basil.
Gustatory: Quite intense, structured, tomato, olive, almond and chard.
Final remarks: Balanced, excellent, harmonious and fragrant.
EXCELLENT OIL
Qualitatively, the oil is medium fruity with an excellent vegetal and balsamic bouquet, a pleasant and balanced sensation of bitter and spicy is perceived in the mouth, in the finish the oil is harmonious and fragrant.
Dishes
Semi-structured dishes, Pasta alla Norma, Nocella with tomato, Grilled swordfish, Spaghetti allo scoglio, Legume soup, Pasta with sauce and meat, Red pizza

Varieties

"Tunnaliva" EVO oil is an extra-virgin olive oil made up 100% of olives belonging to the Nocellara del Belice variety, one of the most popular and well-known cultivars in Sicily. 

Chemical characteristics

"Tunnaliva" EVO oil is mainly composed of triglycerides (concentrations around 98-99% with a prevalence of oleic acid). It belongs to the class of extra-virgin oils with an acidity lower than 0.3% and a peroxide rate lower than 7 meq O2 / kg.

Organoleptic characteristics

"Tunnaliva" EVO oil has a color that ranges from intense green to golden-yellow.

ALIVE oil has a medium intensity fruity green olive smell with notes of almond, green tomato and tomato leaf, artichoke and aromatic herbs.

"Tunnaliva" EVO oil has a flavor that balances medium intensity fruitiness with bitter and spicy vegetable notes in a harmonious way. The aftertaste is fresh and persistent.

Nutritional characteristics

VITAMIN E

The content of vitamin E is significant. This substance has antioxidant properties capable of fighting free radicals and promoting cell renewal.

OLEIC ACID

Our "Tunnaliva" EVO oil is rich in oleic acid belonging to the family of highly digestible monounsaturated fats capable of promoting the reduction of cholesterol and blood sugar.

POLYPHENOLS

High is the content of polyphenols, natural antioxidant species, known for their beneficial properties in reducing the risk of cardiovascular diseases.

How to use "Tunnaliva" EVO Oil

AS SEASONING

Ideal for dressing any type of mixed salad, boiled vegetables, lentils or beans soups, minestrone soup, raw fish, to enhance the flavors without covering them.

Zuppa legumi con Olio

IN COOKING

Excellent to prepare seasonings of fish and meat first courses and roasts. It can also be used for frying but the smoke point must be kept under control.

Pane cunzatu
Find out some simple recipes featuring "Tunnaliva" EVO oil and have fun making them!!!