We cultivate our olive groves following organic methods out of care and respect for our land and to obtain an Extra Virgin Olive Oil that enhances the dishes and recipes of a healthy Mediterranean diet. Considered the healthiest fat in the world, using organic extra virgin olive oil aids in health and well-being.
Our cultivars, Bioncolilla and Nocellara del Belice
The Biancolilla olive cultivar is one of the oldest in use in western Sicily. It produces an oval fruit with a beautiful pistachio green color, is used exclusively for the production of extra virgin olive oil and has a refined taste. It’s oil is straw yellow with golden reflections. It is slightly fruity with typical notes of almond, tomato, hints of artichoke and slightly spicy.
The Nocellara del Belice olive is a very valuable native Sicilian cultivar. From the pressing of its olives you get an oil rich in polyphenols (340 mg / kg) with very low acidity. It’s oil has a slightly fruity nose, slightly spicy and bitter with a hint of sweetness.
Why a blend?
Our Organic Extra Virgin Olive Oil is an equal parts blend of Biancolilla and Nocellara del Belice. The Biancolilla, with its light, fruity characteristics, and the Nocellara del Belice, with intense and spicy flavors, harmonize to create a balanced, tasty and elegant olive oil that best expresses the unique qualities of our territory.
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Curious to Learn More
What is olive oil must?
The must oil, with its characteristic turbid appearance, is obtained from the first pressing of the olives and, after the centrifugation phase, is not subjected to filtration. The filtered olive oil, unlike the must, is distinguished by the clarity and transparency of the color, but through this process may lose some of its flavor and healthful substances.
Is our extra virgin oil filtered?
In some cases, the olive oil must changes color and becomes limpid: this is natural, but can be accelerated by a sudden temperature change during transportation or in storage. Once you have purchased our extra virgin olive oil, please keep it in a cool and dark place, and avoid leaving the bottles exposed to the sun or hot / cold temperatures.
Why does the olive oil become cleaner as time passes?
Is it normal that there is sediment on the bottom?
Yes, the sediment on the bottom is an indication of the genuineness of the product. The sediment at the bottom of the bottle consists of particles of olive pulp previously suspended in the oil. It is normal for a small amount of sediment at the bottom to appear in the bottle after two to three months from the bottling date.
Is it true that extra virgin olive oil helps to fight cholesterol?
Yes, extra virgin olive oil is a good ally in the fight against cholesterol. The extra virgin olive oil is rich in antioxidants and polyphenols that fight cholesterol by avoiding the oxidation of bad cholesterol LHL and increasing the good cholesterol DHL, also called the “artery toothbrush”.
Can I use extra virgin olive oil with all foods?
Yes, you can use extra virgin olive oil to season all raw or cooked foods. Our oil has a sweet, slightly fruity taste with almond flavor and an aftertaste of tomato and artichoke, ideal for seasoning delicate foods such as fish, white meats and raw or boiled vegetables. It’s ideal replacement for salad dressings and sauces and a substitute to butter in your recipes.
What is the acidity of the oil?
Olive Oil Acidity is a parameter that indicates the percentage of oleic acid present in an oil and is the main indicator used for the classification of quality oils. Acidity is a direct consequence of the release of fatty acids, due to the phenomenon of the hydrolysis of glycerides, and is a qualitative parameter that can only be defined by a laboratory analysis. The parameter allows us to understand alterations that the olives or oil undergo during the harvest, transport and transformation process. The determination of acidity is carried out in the laboratory and is a simple analysis. ‘Extra Virgin’ olive oil is classified only if the percentage of oleic acid is less than 0.8%.