Our organic extra virgin olive oil is located in the hills of the Iblei Mountains, an area subject to particular temperature differences between day and night, which enhance the particular characteristics of olive cultivation.
The oil is extracted from a blend of four indigenous varieties of olives: Moresca, Verdese, Nocellara del belice and Tonda Iblea that grow in this area expressing the maximum content in aromatic substances and polyphenols. These give a slightly bitter and spicy flavor, characterized by a harmonious fruity and herbaceous scent with a slight hint of artichoke.
Goes well with all types of fish, salads, meats and legume soups.
Our olives are hand picked in mid-September, the period in which the ripening process begins. This is done purposely to enhance the aroma of the oil even with a lower yield. The harvest is transported to the oil mill called Ruta where they are immediately milled in a continuous cycle with cold pressing, a characteristic method that does not alter the nutritional values and that preserves the aroma. The oil obtained is stored in a cool and dry environment, at a constant temperature of 14°C under a nitrogen leaf in stainless steel silos, before being packaged.
Main element in Mediterranean diets but also in diets of the elderly is very important for its intake of vitamin D that stimulates the mineralization of bones and promotes calcium intake.
Olive oil is very rich in monounsaturated fatty acids, in fact, it helps to keep cholesterol levels under control
It is very rich in phenols, antioxidant substances that provide the body with protection against inflammatory processes and against cellular aging.