Very Important Place

The estate where our olives are grown benefits from the Mediterranean unique climate and certain amount of sun during the year. This mix creates a naturally perfect balance for the harmonious growth of the olive trees. Besides, it also stretches on the slopes of the biggest European active volcano – Etna – that naturally boosts its soil with one and only set of minerals to aliment the harvest.

Very Important Place

The estate where our olives are grown benefits from the Mediterranean unique climate and certain amount of sun during the year. This mix creates a naturally perfect balance for the harmonious growth of the olive trees. Besides, it also stretches on the slopes of the biggest European active volcano – Etna – that naturally boosts its soil with one and only set of minerals to aliment the harvest.

Cultivar

Our olive trees are of two varieties: Nocellare dell’Etna (90%) and Moresca (10%), two autoctonous varieties for the territory of Catania province and Volcano Etna.

Both of them have medium-size olives of mostly green colour, and Moresca tend to become dark green when mature. The two varieties are known as best for both table olives and extra virgin olive oil.

Variety Nocellare dell’Etna

Nocellare dell’Etna is famous for the high quality extra virgin olive oil of naturally low acidity as well as for its mildly intense flavor – pleasantly bitter and spicy.

Variety Moresca

We use Moresca olives for table olives at times, and the olive that is created with it is best for cooking – even frying and baking – due to its taste with sweetish scent.

The transformation

The transformation of the fruit of an olive tree into an elixir of health – high quality olive oil – undergoes a few important stages. Each of them is crucial for the quality of final product.

When it comes to olive oil, there are a few underhand ways to decrease the cost of the process and increase the quantity of oil and subsequently, the yield, but there is only one know-how method – proven by science and time – to create a high quality result, and it is incompatible with fraud.

With every day that passes the olives become more mature, juicy and start falling down. The characteristics of the olives start deteriorating. Paying specific attention to this correct timing we chose to sacrifice part of the quantity of the final product in favour of its quality, both for taste and health properties.

One of the crucial parameters of quality – the acidity level – directly depends on this phase, and so does the pleasant intensity of the flavor.

Manual Collect

We collect the olives manually and with the help of electric devices that reach the top of the trees and help the olives fall down on the net. With all the help we can get from innovation technologies there is nothing better than a human eye that controls the quality at this stage.
Each day after the olives are collected we bring them to the mill where technology makes it part best: the collected harvest is cleaned from the leaves and washed thoroughly.

Manual Collect

We collect the olives manually and with the help of electric devices that reach the top of the trees and help the olives fall down on the net. With all the help we can get from innovation technologies there is nothing better than a human eye that controls the quality at this stage.
Each day after the olives are collected we bring them to the mill where technology makes it part best: the collected harvest is cleaned from the leaves and washed thoroughly.

Cold Press

On the same day at the mill the olives are processed into the juice of olive – the olive oil – at the temperature below 27 degrees. After this the oil is ready for tasting.
Part of it goes directly to our family kitchen as we love the new oil of the year, and the biggest part – brought to conservation in stainless steel with a constant temperature of 17-19 degrees.
As the sunlight, temperature and oxygen are the biggest enemies of the final product – high quality olive oil – we pay particular attention to the conservation part.
When all the harvest is collected and the samples are sent to chemical tests, the olive oil proceeds to bottling and marketing.

Cold Press

On the same day at the mill the olives are processed into the juice of olive – the olive oil – at the temperature below 27 degrees. After this the oil is ready for tasting.
Part of it goes directly to our family kitchen as we love the new oil of the year, and the biggest part – brought to conservation in stainless steel with a constant temperature of 17-19 degrees.
As the sunlight, temperature and oxygen are the biggest enemies of the final product – high quality olive oil – we pay particular attention to the conservation part.
When all the harvest is collected and the samples are sent to chemical tests, the olive oil proceeds to bottling and marketing.

Love from the first try!

Martum Extra Virgin Cold Pressed Olive Oil

You do not need to be an expert to realise the difference. Just make this experience conscious, try Martum EVO oil for this first time with a good bread or adding it to your favourite fresh salad. Add a little bit of salt. You will need nothing more…