Organic farmers since 1978

Organic monocultivar Biancolilla extra virgin olive oil - OL677

Organic monocultivar Biancolilla extra virgin olive oil - OL677

500ml
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Alce Nero Monocultivar Biancolilla extra virgin olive oil is made exclusively from Biancolilla cultivar.

Alce Nero Monocultivar Biancolilla extra virgin olive oil is made exclusively from the Biancolilla cultivar, for a straw yellow oil with golden reflexes, a delicate flavour on the palate and aromas ranging from artichoke to tomato and fresh grass. This oil is perfect for serving with raw and cooked vegetables, soups and grilled fish.

Alce Nero organic Monocultivar Biancolilla extra virgin olive oil is made by Cooperativa AIP OLIVO S.C.A.p.A., Palermo. Olives are harvested by hand from October to January with the help of mechanical equipment, to minimise damage to the fruit. Once harvested, olives are sent to the press, where the production process begins, transforming the olives into oil by means of cold pressing.

We have always worked to guarantee and convey the characteristics, origin, cultivation and processing methods of our organic products. To find out the precise provenance of each bottle and discover the main sensory characteristics of its contents, write to info@alcenero.it and specify the batch number printed on the back of the label (e.g.: L. 11.12).

  • Legal name

    Organic extra virgin olive oil

  • Ingredients

    Organic extra virgin olive oil

  • Conservation method

    Store in a cool place, away from light and heat sources.

  • Place of production

    Produced at the factory in: Via Torre d'Argero,11 - Bitonto (BA), Italy

  • Average nutrition declaration per 100 grams
    • Energy :3478kJ/828kcal

    • Fats :92g

      of which saturated :14g

    • Carbohydrates :0g

      of which sugars :0g

    • Fibre :0g

    • Protein :0g

    • Salt :0g

Narrative Label

Alce Nero Biancolilla monovarietal organic extra virgin olive oil is made exclusively from the Biancolilla cultivar, for a straw yellow oil with golden reflections and aromas ranging from artichoke to tomato and fresh grass. This oil is perfect for serving with raw and cooked vegetables, potatoes, soups and grilled fish. Alce Nero Biancolilla monovarietal extra virgin olive oil is rich in unsaturated fats. Replacing saturated fats with unsaturated fats helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.

Alce Nero Biancolilla monovarietal organic extra virgin olive oil is produced by the Cooperativa AIP-OLIVO. The olives come from roughly 2500 trees of the Biancolilla cultivar, with an average age of 25, grown across roughly 15 hectares by 20 olive growers.

In accordance with organic farming regulations, no chemical treatments are used. Fertilisers are of organic origin, so there is no soil impoverishment or water table pollution.

The olives are harvested between October and January when they have reached the right level of ripeness. Mechanical tools are used to facilitate the harvesting.

  • Characteristics

    Alce Nero Biancolilla monovarietal organic extra virgin olive oil is made exclusively from the Biancolilla cultivar, for a straw yellow oil with golden reflections and aromas ranging from artichoke to tomato and fresh grass. This oil is perfect for serving with raw and cooked vegetables, potatoes, soups and grilled fish. Alce Nero Biancolilla monovarietal extra virgin olive oil is rich in unsaturated fats. Replacing saturated fats with unsaturated fats helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.

  • Area

    Alce Nero Biancolilla monovarietal organic extra virgin olive oil is produced by the Cooperativa AIP-OLIVO. The olives come from roughly 2500 trees of the Biancolilla cultivar, with an average age of 25, grown across roughly 15 hectares by 20 olive growers.

  • Cultivation

    In accordance with organic farming regulations, no chemical treatments are used. Fertilisers are of organic origin, so there is no soil impoverishment or water table pollution.

    The olives are harvested between October and January when they have reached the right level of ripeness. Mechanical tools are used to facilitate the harvesting.

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Benedetto Fracchiolla

For all the commitment it requires, organic production does not generate much economic satisfaction, rather there is the gratification of providing consumers with a finished, clean and genuine oil

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