Extra virgin olive oil

In order to find our liquid gold, symbol of Mediterranean countries, we have gone right to the heart of the Iblei Mountains, in South-Eastern Sicily, where the olive, the most ancient tree planted on the Earth, thrives in its natural habitat.

We have chosen a blend, an extra virgin oil resulting from pressing olives of different varieties (Moorish, Biancolilla, Nocellara, Cerasuola and Tonda Iblea,) cultivated near the Mediterranean Sea, at 150-250 meters above sea level. Olives are picked by hand, brought to producer’s crusher and milled on the same day by cold centrifugation to grant this oil its high property.

Its quality has been awarded many prizes and also acknowledged in the Flos Olei Guide, considered as the Sacred Book of the best olive oils on the market.

A working process, performed at controlled temperatures, as well as the storage at 13º/14º C in stainless steel containers in the absence of oxygen, and finally, the use of nitrogen during bottling deliver us a very good oil that maintains its chemical features and organoletptic qualities for over 18 months.

Extra virgin olive oil

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