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 recipes and disse of a healthy Mediterranean diet. Considered the healthiest fat in the world, using organic extra virgin olive oil aids in our health and well-being.
Our cultivars, Biancolilla and Nocellara del Belice
The Biancolilla olive cultivar is one of the oldest in use in western Sicily. It produces an oval shaped fruit with a pale green color and is typically used for the production of extra virgin olive oil. It’s oil is straw yellow with golden reflections. It is typically slightly fruity with hints citrus and floral notes and a refined taste.
The Nocellara del Belice olive is a valuable Sicilian cultivar. Pressing these olives we obtain a olive oil that is rich in polyphenols (340 mg / kg) and with very low acidity. Nocellara produces a flavorful and fruity olive oil, with notes of artichoke, tomato leaf and a spicy finish.
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, 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. Filtered olive oil, unlike the must, is distinguished by the clarity and transparency of its color, but through this process may lose some of its healthy substances and flavor.
Is our extra virgin oil filtered?
Gerbino olive oil is bottled unfiltered but in some cases, the olive oil must changes color and becomes limpid: this is natural, and can be caused 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 to hot / cold temperatures.
Why does the olive oil become cleaner as time passes?
The sediment on the bottom is an indication of the genuineness of the product. It consists of particles of olive pulp previously suspended in the oil. It’s normal to find a small amount of sediment at the bottom of the bottle after two to three months from the bottling date.
Is it normal that there is sediment on the bottom?
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. 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 medium intensity EVOO is ideal for seasoning delicate foods such as fish, white meats and raw or boiled vegetables. It’s an ideal replacement for salad dressings and sauces and a substitute to butter in your recipes.
What is the acidity of the oil?
Extra Virgin Olive Oil acidity is a parameter that indicates the percentage of oleic acid present in an olive oil and is the main factor for the quality classification. The acidity level analysis is carried out in a laboratory. The acidity level allows us to understand alterations that the olives or oil undergo during the harvest, transport and transformation process that determine the final quality of the olive oil. The classification ‘Extra Virgin’ is given only if the percentage of oleic acid is less than 0.8%.