Description
 The 6 bottles set of 3 varieties of Merlino Oil includes:


 - 2 500ml bottles of Merlino DOP Monte Etna Bio Oil ;
 - 2 500ml bottles of Merlino Monovarietal Brandofino Bio Oil ;
 - 2 bottles of 500ml of Merlino Monovarietal Nocellara Etnea Bio Oil .


 Buy this set to try all three varieties of Merlino Oil at an advantageous price.


 Merlino DOP Monte Etna Bio Oil
 Merlino DOP Monte Etna Bio Oil is a bio extra virgin olive oil obtained from olives of the variety  Nocellara Etnea (for about 70%) with the addition of olives of the variety  Brandofino (for a maximum of 30%). The oil presents itself, depending on the vintage, with the intensity of medium to light green olive fruitiness, accompanied by notes of tomato, artichoke, almond and florals.


 Merlino Monovarietal Brandofino Bio Oil
 Merlino Monovarietal Brandofino Bio Oil is a bio extra virgin olive oil obtained from olives of the Brandofino variety, a native Sicilian cultivar defined as minor due to its limited localization to the north-eastern area of Sicily. Despite the scarce diffusion, it lends itself to the production of quality oil, and finds its place of choice on the north side of Etna. It has a very fine flavor, due to a rather low level of acidity, and is of medium-high intensity, with a freshly harvested green olive fruity. Slightly spicy and with hints of artichoke, tomato and almond, it is pleasantly spicy and bitter on the palate, with a slightly sweet ending.


 Merlino Monovarietal Nocellara Etnea Bio Oil
 Merlino Monovarietal Nocellara Etnea Bio Oil is a bio extra virgin olive oil obtained from olives of the Nocellara Etnea variety, the cultivar par excellence of the areas that extend to the foot of Etna, with an expanded and vigorous bearing, which produces olives of good size with a medium low yield. The taste is pleasant, fragrant, with marked tones, and the right harmony between spiciness and bitterness stands out. Low acidity levels and the high presence of polyphenols with an antioxidant action make it a valuable oil.


 Production
The harvest takes place starting from veraison and does not exceed the third decade of November. It is carried out by combing the foliage by hand and/or with the help of facilitating machines and collection nets spread over the ground, thus allowing only the freshly harvested olives to be picked up.
The olives, a few hours after harvesting, are cold pressed at a temperature of 27 ° C which allows the organoleptic qualities to be transferred to the oil.