: :ln the gentle upland of northwest Sicily, near Castelvetrano, Gianfranco Becchina's country estateis the ideal location for growing olives.The olives are mostly Nocellara del Belice,with Bianco Lilla and other mixed in.He uses the traditional method of hand-picking the olives.They are captured while still green, but coated with light whitish sheen that only exist for two weeks at the most.The olives are stone-crushed under huge millstones,then laid on mats and pressed gently. the unfilterd oil is store in rotund terracotta amphorae until spring,naturally clarifying itself.
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