■ Olive oil as fresh as fruit juice It is an olive oil with a complex, deep and rich flavor with a vivid and lush impression like the moment the grass is cut from the meadow, but also has savory nuances reminiscent of green apples, unripe bananas, herbs, and nuts. The Sicilian favorite variety "Tonda Ivrea" is used as a single variety. Try seafood, bean dishes, and fresh vegetables that have just been grilled with salt and herbs, and just sprinkle this oil on them without seasoning them too much. Simple meals become more and more enjoyable. Olive trees with an average age of 450 years Sicily's olive olive has a long history, and producers have preserved the old trees for generations. The average age of the vines on the Zottpela plantation is 450 years. Some of the trees are estimated to be over 1,000 years old, but they are still active and bear fruit every year. Mr. Rosso, the owner, says, "The fruit from the old tree has a deep taste." To ensure quality, the olives are harvested one by one by hand and cold-pressed in a state-of-the-art oil mill within eight hours of harvest. The pressed olive oil does not pass through the filter, but naturally precipitates impurities in stainless steel tanks. Acidity not more than 0.25%. The oil is as fresh as fruit juice. ■ Awards There are various contests for olive oil. For Zottpera, the biggest gold award is that many customers are repeat customers. That said, in order to get the first credit, Zottpella is also in the contest. He has received many awards, but it is a great honor to receive the highest number of points from Gambero Rosso, Italy's most famous gastronomic magazine, and to receive a special award named after the president of the Olive Oil Sommelier Association of Japan. ■ How to eat ・Pasta Canchova Pasta canciova, a traditional Sicilian dish, is also easy to make with ALTN's grocery! The most important thing about this pasta is the combination of anchovies and mollica! Also known as "poor man's cheese", mollica brings a completely different taste to Pecorino and Parmigiano Reggiano! Unlike cheese, it has almost no saltiness, so it goes well with the salty and umami flavor of anchovies, and the sauce sucks up the flavor of the mollica itself, so it gives a punch to simple pasta! It's irresistible!