The production of Olio Cancila comes from the harvest of olives from Nerba, Crastu and Nocellara del Belice cultivars. The first two are a real pride for the Madonie Natural Park as they are two indigenous cultivars. This is why we like to say that ours is a Madonie DOC extra virgin olive oil. The Nocellara del Belice originally from Trapani, on the other hand, is the only Italian cultivar to have two PDO awards, this creates the perfect synthesis for an authentic Sicilian extra virgin olive oil.
Visually, Olio Cancila has a yellow / green color. On the nose, its scent is medium fruity and on the palate, its taste is slightly bitter and spicy with a sweet aftertaste. The cold extraction of our extra virgin olive oil ensures that the organoleptic, nutritional and physical properties remain unaltered: in fact, mineral salts, vitamins and polyphenols are preserved despite the extraction from the fruit. Polyphenols are antioxidant substances capable of guaranteeing a real therapeutic action for humans and the stability of an oil. They also perform other functions, including antibacterial, antiviral and anti-inflammatory action.