Extra Virgin Olive Oil production
The olive grove has a surface of about fifty thousand square meters, divided into three portions of different eras, the oldest dating back to about fifty years, while the other two portions are recently installed and date back a few years ago.
The prevailing native varieties are Biancolilla, Cerasuola, Nocellara, Giarraffa, and other lesser-known varieties as new plants are born as an experimental project, realized in collaboration with the Department of Agricultural and Forestry Sciences of the University of Palermo;
A careful search among the many species of the same variety of native olive trees, in order to select the best suited to the realization of a “healthy” Extra Virgin Olive Oil, with unobtainable organoleptic and nutritive characteristics.
The milling process is made entirely by cold, through the use of modern machinery, in a dedicated plant, for the exclusive use of the Department of Agricultural Sciences of the University of Palermo.
The oil currently produced in the company, is a blend of Biancolilla, Cerasuola and Nocellara, in order to give a balanced product from the point of view acidity and oxidation resistant over time.
The packs of Extra Virgin Olive Oil currently produced are in bottles of 0.50 L with anti-topping stopper, and in 5/10-liter cans.
The objective set by the owner, when the new plants will go into production, is to create a line of pure Evo bottled oils.
