Intenso Extra Virgin Olive Oil

Cultivar: Nocellara del Belice. It has been cultivated in Sicily for more than 2000 years, in conditions similar to those at Wêreldsgeluk, producing some of the finest oil in the world.

Character: Intensely fruity.
Biophenols: >480 ppm.
Tasting Notes: Intense aroma of artichokes, wild thistle, roasted tomatoes, celery and herbs. A complex palate of fresh greens, raw almonds, radicchio, and lingering spiciness, with a long finish. Complex, balanced and harmonious.

Culinary Application: All medium and strong tasting dishes. Excellent with carpaccios, barbecued or braised red meats (Fiorentina style steak), game birds, sauces, firmly-fleshed fish (tuna, octopus, albacore, dorado), tomato dishes and salads, bean and leaf-based salads, pasta, baked cheese dishes, risottos, fruit and berry salads, in baking (flourless olive oil chocolate cake!), and with cheese boards, from the full-flavoured (such as Parmigiano Reggiano, boerenkaas and cheddar) to delicate ricottas.

National and International Awards

Los Angeles International Extra Virgin Olive Oil Competition

2011 GOLD, BEST OF CLASS
2012 GOLD, BEST OF CLASS
2016 GOLD
SA Olive
2013, 2014, 2015, 2016 GOLD
2013, 2015 ABSA TOP FIVE
New York International Olive Oil Competition
2015 Silver
2016 Silver
Sol D’Oro
2016 Merit award