Choosing (and using) an olive oil can be unnecessarily overwhelming. It shouldn't be. Here's some easy tips on how to use premium olive oil and why a single-source EVOO like Bona Furtuna is the best choice to enhance your meals with flavor.
Hints of Wild Flowers and Herbs
Crafted at a single source on La Furtuna Estate in the Sicani Mountain region, our Biancolilla Centinara 100% organic artisan olive oil hosts medium fluidity, with medium-green fruitiness and hints of wild herbs and dried flowers.
Offering powerfully balanced bitterness and pungency, this single-origin Italian olive oil shares the aroma of tomato, fresh grass, almond and artichoke.
Rediscovered by Dr. Pasquale Marino
While working to preserve heritage plants at the University of Palermo in Sicily, Mimmo rediscovered the Biancolilla Centinara olive tree. Post revitalization, this tree now thrives and its single-varietal olive oil is sourced exclusively from La Furtuna Estate.
Meaning “ancient white lilac,” the Biancolilla Centinara tree lends to a very complex and layered oil that couples together two traditional Sicilian olive varietals, the Biancolilla and the Nocellara del Belice.
Phenomial Olive Oil
I use this for everyday cooking, salad dressings, pasta, pizza, Marinara and many other ways!
This product is exactly how olive oil should be. I can feel my health get better as I consume this everyday. Great addition to salads eggs avocadoes pretty much everything. I trust this one
I love this olive oil. It adds so much flavor to anything you put it on. This is by far some of the best extra ****** olive oil I have tasted. Highly recommend.
Biancolilla Centinara for the win!
Biancolilla Centinara is my go-to drizzle for … everything! Caprese, steamed veggies, a finishing touch on soup or entree. Add some Bona Furtuna basil salt and you can’t go wrong!
For the Win! Thank you for the kind words. Mangiamo!
Delicious olive oil!
I have made a delicious dressing/marinade with Bona Furtuna’s balsamic vinegar of Modena & Biancolila Centenara olive oil & herbs &spices. Have been putting it on green salads, watermelon/cucumber/feta/mint salads, using it as a marinade for baked chicken, and dipping fresh sour dough bread in it. It is SO DELICIOUS!
That sounds like an absolutely incredible combination, mangiamo!