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Wild oysters are harvested by hand by traditional Wadvissers on the beds of wild oysters in the Wadden Sea. They are Japanese oysters (Crassostrea gigas), a species widely cultivated all over the world. In France the species is called "Creuse": these oysters arrived in the Wadden Sea around 1980 and large schools spread throughout the Wad.
Wild oysters are harvested by hand by traditional Wadvissers on the beds of wild oysters in the Wadden Sea. They are Japanese oysters (Crassostrea gigas), a species widely cultivated all over the world. In France the species is called "Creuse": these oysters arrived in the Wadden Sea around 1980 and large schools spread throughout the Wad.
Wild oysters are harvested by hand by traditional Wadvissers on the beds of wild oysters in the Wadden Sea. They are Japanese oysters (Crassostrea gigas), a species widely cultivated all over the world. In France the species is called "Creuse": these oysters arrived in the Wadden Sea around 1980 and large schools spread throughout the Wad.
Wild oysters are harvested by hand by traditional Wadvissers on the beds of wild oysters in the Wadden Sea. They are Japanese oysters (Crassostrea gigas), a species widely cultivated all over the world. In France the species is called "Creuse": these oysters arrived in the Wadden Sea around 1980 and large schools spread throughout the Wad.
Wild oysters are harvested by hand by traditional Wadvissers on the beds of wild oysters in the Wadden Sea. They are Japanese oysters (Crassostrea gigas), a species widely cultivated all over the world. In France the species is called "Creuse": these oysters arrived in the Wadden Sea around 1980 and large schools spread throughout the Wad.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic - Cultivar Blend. Blend with light fruitiness, obtained from ripe olives expertly harvested in the right period. A mix of Italian cultivars selected to release balanced scents and aromas. A yellow extra virgin olive oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Classic Organic - Organic Cultivar Blend. Blend of organic extra virgin olive oil with medium fruitiness. Green with bright reflections, medium fruity, with notes of green olive, leaf and medicinal herbs. Strong bitterness with well-balanced artichoke and spicy vegetable tones with a light olfactory note of green tomato.
Zahara is a monocultivar of Tonda Iblea, patrimony and variety queen of our territory. The olives are delicately picked by hand from secular trees of the Chiaramonte Gulfi valleys. The harvest takes place in the first half of September at a stage of maturation which allows the olive to best express all its perfumes and properties.
Zahara is a monocultivar of Tonda Iblea, patrimony and variety queen of our territory. The olives are delicately picked by hand from secular trees of the Chiaramonte Gulfi valleys. The harvest takes place in the first half of September at a stage of maturation which allows the olive to best express all its perfumes and properties.
Pala oil is an oil obtained from a blend of Sicilian cultivars, in which the Nocellara del Belice prevails. The olives are harvested by hand as in the past, avoiding to damage and stress the fruit, which will be transformed into oil a few hours after the harvest.
Pala oil is an oil obtained from a blend of Sicilian cultivars, in which the Nocellara del Belice prevails. The olives are harvested by hand as in the past, avoiding to damage and stress the fruit, which will be transformed into oil a few hours after the harvest.