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Extra Virgin Olive Oil Angelicum Organic 
Cultivar: Sicilian native olives such as Cerasuola, Nocellara and Biancolilla.

The selection is visually marked by a yellow-green shade in a balanced mix. The nose is fine and of slight intensity, with perceptions ranging from mowed grass to thistle. In the mouth it's appreciated the smoothness of the flavor, while the sweet tone emerges with a happy spicy well inserted in the balanced context


- Origin of raw materials: Italy.

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

- Find its best use: In the preparation of bruschette, 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 5L tin is a stock for the whole family,  convenient for transport and transfer to other glass or steel containers.

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.