Bergamot Flavoured Extra Virgin Olive Oil - Agrestis

The production of this aromatic condiment begins with the selection of the finest olive cultivars grown at high altitude in the Iblei Mountains. The olives are harvested and subjected to immediate milling to ensure a base oil with high quality standards and a harmonious sensory profile. The cold mechanical extraction process, strictly maintained below 27°C, preserves the integrity of the oil matrix, creating the ideal base for the delicate citrus essences of bergamot.

The addition of extracted natural flavourings creates a consistent balance: the herbal notes of extra virgin olive oil blend with the fresh, vibrant character and aromatic complexity of bergamot, without either one overpowering the other. The resulting sensory profile is distinguished by an aromatic bouquet ranging from vegetal to citrus notes, offering the palate a smooth and enveloping texture with a persistent aftertaste reminiscent of the biodiversity of the Mediterranean region. The stability of these nuances is ensured by storage in stainless steel tanks under a nitrogen blanket, a technology that isolates the product from oxygen, preventing alterations to its flavour and aroma.

In gastronomy, Agrestis Bergamot Flavoured Extra Virgin Olive Oil reaches its fullest expression when used raw. It is ideal for finishing fish carpaccio, tartare, seafood salads and vegetables, where the citrus note acts as a natural flavour enhancer, highlighting the original characteristics of the ingredients. Bottling in dark, light-protective glass shields the contents from light, preserving the quality of the oil until opening. Every stage of production complies with regulations on label transparency, offering a compliant and traceable product that reflects the commitment of a historic olive mill to enhancing Sicilian agricultural production.