Lapillo - Monocultivar of Nocellara dell'Etna

Lapillo is a monocultivar of Nocellara Etnea, an ancient Sicilian cultivar mostly widespread in the area on the slopes of the Etna volcano in Sicily. The name Lapillo derives from the term "lapilli", the small solidified fragments of lava that form during volcanic eruptions. The olive tree of this variety is difficult to take root in the ground, but once adult it has incomparable characteristics of strength and resistance. Very resistant to wind and low temperatures, it even tolerates the prolonged lack of water typical of Sicilian summers. For this reason it is easy to find it even at high altitudes. It has a sensory profile characterized by spicy notes and a good presence of polyphenols. The olives are harvested green, with the use of manual mechanical facilitators, so as to be certain that they are rich in perfumes and nutritional properties. The transport to the mill takes place in small ventilated boxes, the continuous cycle milling takes place within 6 hours of collection. The oil is immediately filtered and stored in stainless steel silos at a controlled temperature and avoiding contact with oxygen.