The essence of Cerasuola. Cold-extracted, for your everyday cooking.
From the Landof Sicily
Foogolà Extra Virgin Olive Oil is made from Cerasuola olives, milled within 24 hours of harvest. Continuous-cycle cold extraction preserves their natural characteristics. Versatile in cooking, it also shines drizzled over bruschetta, vegetables, salads, pasta and main courses.
- Taste it on bread first. Drizzle a little over a plain slice to get to know the oil before pairing it with more elaborate dishes.
- Drizzle it as a finish. Add it to soups, pulses or vegetables just before serving, pouring it directly over the dish.
- Pour a little at a time. Start with a small amount and taste: even a simple dressing can change the balance of a dish.
Cerasuola olives
The variety used to make this oil.
Cold-extracted
Continuous-cycle cold extraction.
Within 24 hours
The olives are milled within 24 hours of harvest.
Raw Elements
Hand-picked one by one, straight from our Sicilian fields.
The SensoryProfile
- A.
Visual
Fluid and luminous, with green and golden reflections.
- B.
Aroma
The Cerasuola olive character is best appreciated uncooked.
- C.
Taste
An oil to drizzle, complementing ingredients without overwhelming them.
“The character of Cerasuola, drop by drop.”
Tasting notes
Technical Sheet
- Energy3699 kJ / 884 kcal
- Fat99.8 g
- of which saturates13.8 g
- Carbohydrate0 g
- of which sugars0 g
- Protein0 g
- Salt0 g
Perfect Pairings
Three ways to enjoy it at its best, inspired by Sicilian cuisine.
Bread and bruschetta
Drizzle over bread to appreciate its character.
Vegetables and salads
Finish grilled vegetables and seasonal salads.
In the kitchen
An everyday ingredient for pasta, main courses and Mediterranean recipes.
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Want to Try It?
Write to us for orders, samples or partnerships. We're ready to bring the Sicilian taste directly to you.