The olive grove covers an area of 12 hectares with about 2,500 olive trees whose varieties are:
Nocellara del Belice
Present in Sicily for several centuries, it is considered one of the most valuable native Sicilian varieties.
The resulting extra virgin oil in appearance can range from yellow to deep green.
The nose has a medium intensity fruitiness accompanied by notes of almond, green tomato, cut grass, artichoke and sometimes herbs. The taste develops bitter and slightly spicy sensations.
Used raw, it enhances dishes by giving them personality. It is also ideal for cooking or frying meat and fish because of its smoke point, which is very high compared to other oils.
Nutritionally, it has high digestibility, and the ‘high content of polyphenols and oleic acid reduce the risk of cardiovascular disease and blood cholesterol levels.
Biancolilla
It is one of the oldest of all existing varieties in Italy. Widespread almost everywhere throughout Sicily especially in the western area. It has ability to withstand drought, sunshine, cold and harsh winters.
The extra virgin oil produced from it turns out to be golden green in color.
It is delicate and elegant on the palate and is characterized by a light slightly spicy fruitiness with sensations of fresh grass and green olives and very aromatic on the nose in which fragrances of almond, tomato leaf and artichoke can be perceived. It is often used as a monovarietal or in blends to harmonize the characteristics of other varieties.
It is excellent for raw seasoning of fish dishes, vegetables, pasta dishes but also on pizza, bruschetta and focaccia.
Giarraffa
This variety is uncommon despite its presence has a long historical tradition evidenced by the presence of centuries-old plants.
The extra virgin oil obtained from Giarraffa olives produces a light fruitiness in which sensations of almond, artichoke, tomato leaf are noticeable on the nose. The taste is sweet with slight presence of spiciness and bitterness, the latter especially in the aftertaste. Nutritionally, it is rich in antioxidants.
Cerasuola
It is one of Sicily’s symbolic cultivars, deeply linked to our territory and its agricultural history. It is a rustic and generous variety, able to adapt to difficult conditions, thanks to its natural resistance to drought and the ability to grow even in poor soils. From these olives comes an extra virgin olive oil with an intense green color with golden reflections, an expression of freshness and quality.
Nutritionally, Cerasuola oil is particularly rich in polyphenols, beta-carotene, unsaturated fats and tocopherols, elements valuable for their antioxidant properties and contribution to cardiovascular well-being.
The nose has a medium-intense fruitiness, characterized by aromas of fresh grass, tomato, thistle and artichoke, sometimes accompanied by delicate notes of herbs. The palate is firm and balanced, with a well-presented but harmonious bitterness and spiciness, giving way to a pleasantly sweet finish.
It is a versatile and textured oil, ideal for enhancing roasted meats, raw meats, legumes, seafood salads, field vegetables and strong-tasting dishes such as pork tenderloin with green pepper.
Used raw, it enhances dishes by giving them personality. It is also ideal for cooking or frying meat and fish because of its smoke point, which is very high compared to other oils.
Nutritionally, it has high digestibility, and the ‘high content of polyphenols and oleic acid reduce the risk of cardiovascular disease and blood cholesterol levels.
Carolea
It is a cultivar of great value, counted among the oldest centuries-old olive trees in our country and typical of southern Italian regions. It is a variety that expresses elegance and delicacy, distinguished by very low acidity and a harmonious and balanced organoleptic profile.
The resulting extra virgin oil has a bright yellow color with green hues and a medium to intense fruitiness, in which fresh and soft notes of apple, almond, artichoke and grass leaf emerge.
It is balanced on the palate, with a light bitterness and a barely noticeable spiciness that provide structure without ever being intrusive.
Because of its elegant fragrance and mild taste, Carolea is also a particularly suitable oil for feeding children. It is ideal for accompanying fish dishes, which are enhanced without being overpowered, as well as fresh vegetables, pinzimoni and bruschetta, which enhance its natural finesse.
Used raw, it enhances dishes by giving them personality. It is also ideal for cooking or frying meat and fish because of its smoke point, which is very high compared to other oils.
Nutritionally, it has high digestibility, and the ‘high content of polyphenols and oleic acid reduce the risk of cardiovascular disease and blood cholesterol levels.
