By Miceli & Sensat

Our IGP Sicilia organic EVOO results from the selection that we make every year of our oils. This year’s blend was obtained from the Nocellara del Belice variety farmed in fields at different altitudes, from 200 to 490 meters above sea level. The olives are picked in the first 10 days of October using the brucatura method to ensure the olives reach our mill in perfect condition.
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About Miceli & Sensat

The roots of Miceli & Sensat founders Paolo Miceli's and Sergio Sensat's passion for EVOO stems back several generations. Our organic olive grove covers 115 hectares with 46,000 olive trees of five varieties (Nocellara del Belice, Biancolilla, Cerasuola, Arbequina and Picual). Our olives are processed within two hours of harvesting in our company mill. The EVOOs are stored in our cellar with noble gases and controlled temperatures to preserve their very high organoleptic qualities.
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Tasting Sensations
Tomato Leaf
Gold award

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