Fratelli Aprile 274

• Fratelli Aprile
  
• 274°
• Size: 16.91 fl oz (500 ml)
• Ingredients: 100% Biancolilla Olive Oil.
• Product of Sicily, Italy
• October/November 2023 Harvest
• Free shipping!

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October 1, the 274th day of the year in the Gregorian calendar, is the first in the calendar of those waiting for the olive harvest. It is the first taste, the most delicate. This oil is inspired by the promise of adventure, of travel: it is the certainty of the effort that comes from the earth, but most of all of the generosity of time and nature.

Cultivar: 100% Biancolilla
Harvest period: 1 Oct / 15 Nov
Color: golden yellow with green reflections
Aroma: very persistent, characterized by the clear scent of olive with strong hints of fresh grass, thistle, basil, and green tomato.
Taste: delicate, harmonious, balanced, pleasantly spicy, and bitter with an aftertaste of sweet almond and herbaceous hints

Recommendations for use: suitable for use raw on refined fish dishes, white meats, salads, and on any dish with a delicate taste.

Millennia of agricultural history and peasant wisdom have led to the natural selection of olive cultivars that best adapt to the characteristics of the soil and climate of the Irminio valley: the Biancolilla, aromatic and delicate, and the Cetrale, with an unmistakable intensity.
Fratelli Aprile has simply put themselves in the wake of this spontaneous and balanced relationship with the nature that surrounds them, using only these two cultivars in the 25 hectares of their olive groves: they planted the Biancolilla trees on the plateau that goes towards the sea, from which they derive a beneficial flavor, and those of Cetrale in the shadow of the valley along which the Irminio river flows, among the spontaneous herbs and wild vegetation. This small ecosystem defines a production strongly linked to the territory, which they continue to support for the sole purpose of obtaining its maximum expression. To do this, they apply a rigorous protocol, which begins with fully sustainable agricultural management, in which they never resort to deep tillage or chemical interventions, but rather which they maintain in respect of a generous biodiversity. The daily observation and the interpretation of the phenomena that distinguish each harvest dictate the times of the work in the olive groves and those of the harvest: this is the moment in which their experience comes into play more than ever, which allows them to obtain different results for their Oils in relation to the position of the olive groves, the characteristics of the cultivars and the degree of ripeness of the fruits.
Fratelli Aprile firmly believes in the fact that this sensitivity and this care can also accompany the highest technological level: for this reason, they have not limited themselves to placing a cutting-edge oil mill at the center of their olive groves, but they always try to bend its technical potential to their thinking and to their research.
Collected strictly by hand, in small crates that arrive immediately in the mill in a continuous cycle, the olives are pressed within three hours through a controlled temperature extraction: a process that is deliberately kept slow, to keep intact all the chemical, physical and organoleptic characteristics of the fruits. Once ready, the oil is stored in their temperature-controlled silos, bottling it only when it is shipped to their customers, to ensure a longer life.
The quality of the process is completed on the one hand with the attention paid to shipping packaging, to protect the product from all possible thermal stresses, and on the other hand with the reuse of waste: this is how the circle closes, in a constant and harmonious tension to perfection.

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