Extra virgin olive oil
Organic
Cold extraction
A single cultivar, the Cerasuola, a variety that best represents the oil production of western Sicily. The olive tree is grown in the hills to avoid water stagnation on soils of various nature, generally medium-textured with good clayey presence. It has a significant longevity of the quality characteristics and has the highest polyphenol content.
Cultivation technique
We apply cultivation programs to increase biodiversity and minimize soil tillage. We practice shredding pruning residues and legume crops. Generally we do not practice any insecticide or fungicide treatment. Sometimes it is necessary to intervene against the peacock eye and in this case we practice an intervention with copper-based products, while against the olive fly we practice repellent interventions with kaolin or agricultural plaster. On the other hand, pruning and suckering are carried out every year. The collection is manual and takes place at the beginning of veraison; it usually falls between 10 and 15 October and lasts until 15-20 in November. The ideal time is when the percentage of green olives are at least 70% of the total.
Extraction and storage method
The extraction takes place within 24 hours of cold harvesting with temperatures below 27 ° C. The extraction method is continuous cycle. Storage takes place in steel silos, in a cool place. The oil is naturally decanted and unfiltered, with an acidity lower than 0.3%.
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