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.
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.
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 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.