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The production of olive oil

Sicily, a pristine and healthy territory, is a particularly suitable area for growing olives; the soil, rich of minerals and the Mediterranean climate, give unique characteristics to the fruits of its century-old fine olive groves.

The awareness of the high perishability of the olives has influenced the choice of processing methods, today, consolidated on traditional procedures performed with innovative techniques for smooth organization of the processing stages.

The extra virgin olive oil made from olives harvested by hand picking that transported to oil mill in airy boxes. They are pressed by the day using a traditional mill in order to preserve the color, the flavor and the smell of freshly pickedolives.

The oil is naturally decanted in stainless steel tanks, in suitable premises where it is preserved after being bottled. A process studied and constantly monitored for a higher-caliber oil.