Extra Virgin Olive Oil Angelicum Lux
Cultivar: Sicilian native olives such as Cerasuola, Nocellara and Biancolilla.
Processing: Experimental Gramola.

Angelicum Lux oil is the excellence of the Vallone's Mill, it perfectly combines tradition and innovation.
Born in 2014 from a collaboration with the Faculty of Agriculture of the University of Palermo and the Puleo Company, a kneading system was put in place for the continuous control of the quantity of oxygen, and to strengthen the formation of polyphenols, responsible for the flavors and perfumes.
To date production is limited, we hope that as soon as possible this technique can become a production tradition of the olive sector.

- Origin of raw materials: Italy;

- Storage: Store in a cool, dry place away from heat sources;

- Find its best use: In the preparation of bruschetta, soups, sauces, pestos, grilled meats, game, mushrooms, legumes, boiled and grilled vegetables. Suitable for enhancing the dish it will accompany with aroma and flavor.

It comes from carefully selected olives in variety and quality, the same ones that have made the Angelicum Oil famous several times (Slow Food, Gambero Rosso, Orciolo d’Oro, etc)

The single-dose Bellolio glass bottle will let you try our Angelicum oil and thanks to the hermetic and impact-resistant packaging you can always take it with you, even by plane.

The Vallone's Mill has a cellar carved out of travertine rock, which allows it to maintain the ideal temperature of 14-20 ° C. Angelicum oil is stored in steel silos equipped with an atmosphere control system, to minimize oxidation. All the dedicated treatments guarantee the highest quality of Angelicum Extra Virgin Olive Oil.

The "Angelicum" oil, like all the extra virgin olive oil made by artisans and well made, is rich in Polyphenols and Secoiridoid and is a powerful Antioxidant and Anti-inflammatory.
Generic studies on the molecules contained in extra virgin olive oil also demonstrate its Anticarcinogenic properties.
ref. Biochemical and Biophysical Research Communications 334 (2005) 769 778.