The farm also produces organic certified olive oil, strictly extravirgin, with very low acidity and emerald green color. The olives are hand picked directly from the trees, grinded within 10 hours from the harvest and subjected to a mechanical cold pressing process. The olive oil is stored inside large steel containers, avoiding sunlight and high temperatures. The olive oil quality is certified from BioAgricert Bologna (www.bioagricert.org).
The olive oil is sold in 5 liter cans and can be shipped all over the world.
It’s a blend of Nocellara messinese, Tonda Iblea, Giarraffa and Carolea varieties, with intense flavor and spicy aftertaste, that softens overtime. It’s particularly suitable for seasoning meats and, thanks to the high flavonoid content, it keeps its characteristics unchanged overtime.