Oil "Venere", condiment made with Extra Virgin Olive Oil Angelicum and Lemon

Cultivar: Sicilian native olives such as Cerasuola, Nocellara and Biancolilla.
Citrus: Lemon

The Extra Virgin Olive Oil Venere is a condiment with an elegant and refined taste, a sensory experience with the aromatic notes of the fragrant citrus fruits of Sicily. It's a condiment of high gastronomic quality obtained by the simultaneous milling and cold pressing of selected olives of the Cerasuola and citrus fruits of Sicily, the freshly picked organic lemons. This oil, obtained with a unique and singular production process, is an elixir where the aromatic essences contained in olives and citrus fruit peels give the characteristic and very delicate aroma.


- Origin of raw materials: Italy.

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

- Find its best use: In the preparation of appetizers, first and second courses, shellfish and salads. To be used raw even with unusual combinations on any dish.


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) and carefully selected citrus of Sicily.

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.