Cerasuola, Sicilian extra virgin olive oil
The Sicilian extra virgin olive oil Cerasuola recalls, from the first taste, the flavors and aromas of the Mediterranean lands. The oil company that produces it boasts an experience of five generations. The Di Vincenzo family, in fact, works with love and dedication to obtain a pure product, transmitting all the secrets on the procedures to their successors and harmonizing them with today's needs. In every drop you can breathe and enjoy all the benefits of the sun and the climate of the province of Agrigento, precisely of the district of Mandranova . This place has always been favorable to the production of an excellent olive oil.
The olives used in Cerasuola extra virgin olive oil
The oil has been known since its origins as the green gold of the lands of the Mare Nostrum. But to be such, the olives that go to the mill must be of the same variety and, possibly, come from the same place of harvest. Cerasuola is obtained entirely with olives of the homonymous species, large in size and intended exclusively for the production of oil. These have great resistance to drought and also grow in soils that are not exactly generous, in terms of mineral composition and nutrients. This raw material is well suited to the climate of Sicily, an island often at risk of drought due to the scarce rains for prolonged periods of the year.
What the Cerasuola oil looks like
At sight it is an extra virgin olive oil of a beautiful green color, of medium consistency and strength, but with low acidity. The bitter taste leaves room, during the tasting, for pleasantly spicy notes, never annoying or excessive for the palate. Fruity notes prevail in the bouquet, making it particularly pleasant to the nose. However, other aromas also stand out: the olive tree harmonizes with hay and the essential oils of marjoram and almonds. To make it last until the expiration date, it must be stored in a place away from heat sources, humidity and temperature changes.
The ideal combinations
In order to make the most of this extra virgin olive oil produced entirely in Sicily, we need to go beyond the simplistic use raw on salads and cooked vegetables. The ideal combination, in fact, is with dishes with a certain structure: first courses with full-bodied sauces, cereals such as spelled, red meats and cheeses that start from a medium seasoning are the ideal dishes to enhance their characteristics. The organoleptic properties and the high smoke point make it perfect for use even in prolonged cooking and at high temperatures, giving the Cerasuola extra virgin olive oil some unique characteristics.