The Nocellara, Sicilian excellence that Costantino Solimando wanted to introduce experimentally in his olive grove a few years ago, in 2020 becomes part of the references of the ORO di ANGELO. The taste has character, it is fluid with the right fat, well balanced with pleasant bitter thrust in evidence.
It is suggested for vegetable dishes, cooked and raw, flush on a bean puree, seafood salads, raw fish, meat tartare and above all for a fry of excellence.
With its harmonious taste, it manages to enhance even desserts. The advice? Try it in the dough of donuts and lemon cakes.