Organic extra virgin olive oil – 2025 vintage
We obtain our oil from olives cultivated by our producers in the territory surrounding the municipality of Camporeale. The olive varieties we grow are the traditional ones of our area: Cerasuola, which is the richest in polyphenols and other nutritional compounds; Nocellara del Belìce, rich in chlorophyll and with an intense fruitiness; and Biancolilla, which is sweeter and more delicate.
Cultivation technique
We implement cultivation programs to increase biodiversity and minimize soil tillage. We practice the shredding of pruning residues and the green manuring of legumes. Generally, we do not apply any insecticide or fungicide treatments. Pruning and suckering, on the other hand, are carried out every year. The harvest is manual and takes place at the beginning of veraison; it usually falls between October 10th and 15th and continues until November 15th-20th. The ideal time is when the percentage of green olives is at least 70% of the total.
Extraction and storage method
Extraction takes place within twenty-four hours from the harvest, strictly cold-pressed at temperatures below 27°C. The extraction method is a continuous cycle. Storage takes place in steel silos in a cool place. The oil is naturally decanted and unfiltered. It takes on a green color with golden reflections, with an acidity level below 0.3%.
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