Our oil has a strong character, but at the same time is refined, capable of enhancing any dish, both raw and cooked, with the right balance between bitterness and spiciness.
Each drop tells the story of our landscape, capturing the essence of an authentic Sicily, where the sun, the earth and the wind work together to create a unique, genuine product with an intense flavour.
The strength of our olive groves lies in the diversity of the terrain: from the mountains to the hills to the sea, for an oil that every year expresses the richness of our territory.
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When tradition is guided by respect for nature.
The production process of our oil is carried out entirely using traditional methods, respecting the natural rhythms of the plant and the soil. These methods not only preserve the health of the olive trees, but also enrich the soil, maintaining the ecological balance of our olive grove. With a sustainable and environmentally friendly approach, we guarantee high quality production that reflects the authenticity and richness of our territory.
The olive harvest starts in mid-October and lasts until December. In January we prune the trees, which is done every two years to promote the health of the trees, and is finished by March to avoid interfering with the spring flowering. The pruned branches are used to produce wood or are ground up on the ground to enrich it with nutrients. During the summer months, the soil is worked and fertilised to maintain its fertility. After harvesting, the olives are taken to the oil mill within 24 hours to be pressed. The oil is stored in stainless steel tanks, decanted in February to eliminate residues, and finally bottled from March onwards, ready to be enjoyed with its authentic flavour.
Sicily and the Mediterranean olive cultivars.
Santagatese
Also known by various synonyms, the Santagatese olive is a native cultivar found in both western and eastern Sicily. It is characterised by the production of large fruits, used both to produce an excellent Sicilian extra virgin olive oil and to prepare tasty table olives. The quality of its oil is highly appreciated for its fruity flavour and the balance between bitter and spicy.
nocellara messinese
Characterised by large fruits and a colour that tends towards violet during the ripening phase, this olive is used both for table consumption and for the production of extra virgin olive oil. The Nocellara Messinese olive is mainly found in the provinces of Catania, Siracusa and Messina, from which it takes its name. The oil obtained from this olive is known for its intense and fruity flavour.
leccino
The Leccino is one of the most common olive cultivars in Italy. It originates from Tuscany but is also cultivated in Sicily. It is highly valued for its resistance to disease and its adaptability to different climates and soils. Leccino olives are small to medium in size and produce an extra virgin olive oil characterised by a delicate taste, with herbaceous and slightly fruity notes. This oil is very versatile and lends itself to many culinary uses, from cooking to using it raw for seasoning.
verdello
Verdello is a very rare cultivar, mainly found in the area around Messina. Its fruits are of average size and are entirely used for pressing to produce Sicilian extra virgin olive oil. Verdello oil is known for its low acidity and delicate, harmonious flavour, with hints of almond and fresh fruit.
carolea
The Carolea cultivar produces both table olives and an excellent extra virgin olive oil from Sicily. This variety is widespread throughout southern Italy, as well as in Sicily. Carolea olives are large, oval-shaped and their colour varies from green to black depending on their ripeness. The oil produced is known for its sweet and fruity taste, with a perfect balance between bitter and spicy, ideal for dressing salads, fish and delicate dishes.