Our olive oil is characterized by a medium high intensity of fruity, a bitter and spicy, very balanced and pleasing, and characterized by notes of grass, almonds, Green Tomato and artichoke.
These characteristics make it a perfect condiment of fish and grilled meats, soups and soups, salads and raw foods. For true connoisseurs or simply for those who want to take the its pleasing facets is to combine a good steaming or bruschetta, for those wishing to dive full flavours of our Sicily, please match it with chunks of Orange flavored with salt and pepper. Ideal for seasoning fresh and imaginative salads for all seasons.

Some recipes with extra virgin olive oil Selino

[toggle title = "Pasta with Pistachio pesto 4 x people"]Ingredients: oil, onion, shrimp Selino or bacon, pistachio pesto. Preparation: Sauté with olive oil Selino onion, fresh prawns 300 g or 100 g. Bacon, then add a ladle of water and cook for about 10 minutes, then sprinkle a bit of brandy and 2 tablespoons pistachio pesto and pour in the pasta. [/toggle]

[toggle title = "Macco of beans with fennel for 4 people"]Ingredients: 500 g of dried Fava Beans, peeled 1 sprig of wild fennel, ch. 1, 4 spoons of white extra virgin olive oil, salt, pepper, Selino.
Preparation: place the beans in a bowl with water for one night. Clean the fennel, washed and cut coarsely. Transfer the vegetables and chopped cederberg bianca in a pan (possibly earthenware) with plenty of water and bring to the boil; Add the fennel and simmer for a couple of hours crushing occasionally legumes with a mix of wood until you have a puree. Salt legumes ten minutes before completion of cooking. Serve hot adding extra virgin olive oil Selino and a sprinkling of black pepper. The dish can be accompanied by croutons.
Add the fennel and simmer for a couple of hours crushing occasionally legumes with a mix of wood until you have a puree. Salt legumes ten minutes before completion of cooking. Serve hot adding extra virgin olive oil Selino and a sprinkling of black pepper. The dish can be accompanied by croutons. [/toggle]

[toggle title = "roasted Sardines grilled"]Ingredients: 1 kg. of sardines, extra virgin olive oil 2 lemons, Selino, 2 cloves of garlic, oregano, parsley, salt, pepper.
Clean the pilchards and wash them carefully, without squamarle. Sprinkle them with salt and place them on the grill that will be set up on fiery coals and cook rivoltandole half-cooked.
Meanwhile prepare salmoriglio:
Selinus oil pour in a bowl and add the lemon juice, garlic peeled and finely chopped, a pinch of salt, a sprinkling of pepper and a pinch of oregano. Beat with a fork until you have a smooth sauce.
Serve roasted sardines, warm, wet with salmoriglio and with chopped parsley. [/toggle]

[toggle title = "roasted Eggplant"]Ingredients: 4 medium-sized eggplant, 2 cloves of garlic, 1 bunch of parsley, olive oil, salt, pepper, Selino.
Clean, wash and dry the aubergines, cut into lengthwise slices, arrange them on a table and sprinkle them with salt; After about half an hour, rinse them and dry them.
Put in a bowl of olive oil, the garlic and the chopped parsley, salt and pepper, mix and lay the eggplants to macerate for 20 minutes.
Heat the grill, stir the aubergines in the marinade so that you take on flavor well and then place them on the grill.
Let them FRY 5 minutes per side.
Once cooked put them on the floor, along with the marinade. [/toggle]