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Premium range · IGP Sicilia

ALMA

Sicilian originALMA · 500 mlZoom in
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ALMA brings together Nocellara del Belice and Tonda Iblea in a cold-extracted IGP Sicilia extra virgin olive oil with a fruity, balanced profile.

Size
500 ml

Your pack

72,00 €Case of 6 bottles
12,00 €per bottle

Available in full cases

Quantity in units · steps of 6 (1 case) · minimum 6 units

Standard delivery: 5–7 working days.

Free shipping in Italy from 99,00 €, subject to the conditions shown in your basket.

Destinations, costs and payment
Net content
500 ml
Container
UVAG glass bottle
Units per pack
6
Certified range
IGP Sicilia

Documents and photographs

Technical sheetPDF · Italian / EnglishHD product photoOriginal file · High resolution

EAN 8056147670776

Good to know

The product

Nocellara del Belice and Tonda Iblea are ALMA’s predominant varieties. Together they create a multicultivar extra virgin olive oil, combining different expressions of Sicilian olive growing in a fruity, balanced taste with delicate bitter and peppery notes.

In your kitchen

How to use it

Drizzle it over tomato salad, fish or seasonal vegetables. A simple dish is all you need to appreciate its fruitiness.

How to store it

Store in a cool, dry place, away from light and heat, between 14°C and 18°C. Keep the container tightly closed after use to limit oxidation.

Ingredients

100% IGP Sicilia extra virgin olive oil, from olives (Olea europaea L.) grown in Italy, extracted exclusively by cold mechanical methods without solvents or chemical processes. Protected by the IGP Sicilia geographical indication under EU origin-designation legislation.

For allergens and current information, consult the pack label.

Ricette con il prodotto

ALMA, freshness at the table.

Three Mediterranean recipes, with ingredients and method. Adjust the quantities to your taste and follow the uses shown on the label.

Fennel, oranges and black olives
Archivio PrimoAmore

Salads15 minServes 4

Fennel, oranges and black olives

The Sicilian contrast of citrus and fennel, with raw ALMA.

Ingredients and method

Ingredients

  • 2 fennel bulbs
  • 2 oranges
  • 12 black olives
  • A few mint leaves
  • ALMA, 4 tbsp
  • Salt and pepper

Method

  1. Thinly slice the fennel and peel the oranges, removing all the pith.
  2. Arrange the fennel and orange segments on the plate and add the olives.
  3. Dress with ALMA, salt, pepper and mint just before serving.
Sea bream en papillote with thyme and lemon
Photo Alexey Demidov · Pexels

Main courses35 minServes 2

Sea bream en papillote with thyme and lemon

Gentle cooking; ALMA is added raw, on the plate.

Ingredients and method

Ingredients

  • 2 cleaned sea bream
  • 1 lemon
  • 4 sprigs of thyme
  • 1 garlic clove
  • ALMA, 3 tbsp
  • Salt

Method

  1. Preheat the oven to 200 °C.
  2. Stuff the sea bream with thyme, garlic and lemon slices and wrap them in baking paper with a pinch of salt.
  3. Bake for 20–25 minutes, open the parcel and dress with raw ALMA.
Cannellini beans, celery and red onion
Photo Chef Emad · Unsplash

Salads15 minServes 4

Cannellini beans, celery and red onion

A fresh pulse dish, ready in a few minutes.

Ingredients and method

Ingredients

  • 500 g cooked cannellini beans
  • 2 celery sticks
  • ½ red onion
  • Parsley
  • ½ lemon
  • ALMA, 4 tbsp

Method

  1. Rinse and drain the cannellini beans.
  2. Add the sliced celery, finely chopped onion and parsley.
  3. Dress with ALMA, lemon juice, salt and pepper and leave to rest for 10 minutes.

Illustrative photographs: the dishes do not necessarily show the product. For ingredients, allergens and directions for use, see the label and the technical sheet.

Choose with all the information

The right size.
The answers you need.

Choosing for your table, food service or distribution? Compare available sizes and consult the technical sheet for your selected variant.

For packing, supplies and availability, contact us with the product name and EAN 8056147670776.

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