As seen in Cooks' Illustrated March - April 2016. This long standing favorite brings forth the best of Sicily. You'll find Gianfranco Becchina's Olio Verde to be the perfect balance of grassy, fruity, and peppery! The distinctive green flavors comes through. New dark bottle!
New York International Olive Oil Competition, Gold Medal, 2016
Los Angeles 2016: Silver Medal
NYIOOC 2014: Silver, Medium, Nocellara del Belice
Silver Award winner (Robust), Los Angeles Competition, (April 2013).
Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at
Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil.
The aroma has floral elements, with citrus, and always grass and hay. The flavor has been noted as pungent, grassy, herbaceous, with notes of green tea.
Traditions: Drizzle over grilled tuna, stewed white beans, roasted peppers and garlic or a salad of shaved fennel, fresh orange slices and capers.
According to Deborah Krasner in "The Flavors of Olive Oil", Olio Verde is "...beautifully colored and winsome estate-grown artisanal oil from Southwestern Sicily is nutty and herbal, with complex taste nuances."