Olive Oil Craft
Our Olive Oil Craft
Discover how our organic extra virgin olive oil is crafted — from the hillside groves of Lucca Sicula to your kitchen.
Each step follows traditional methods passed through generations of our family and trusted to us by Giuseppe, our extended family member and third-generation farmer.
This is how authentic Sicilian olive oil is made.
Explore each step of how our olive oil is crafted.
The Grove
Our olives grow on a hillside family grove in Lucca Sicula, Agrigento, among old-growth Biancolilla and Nocellara trees — some more than a century old.
The land is dry-farmed, relying only on rain, sun and mountain winds. No synthetic chemicals. No artificial irrigation. Just natural Sicilian soil and traditional care.
This biodiversity — olives, almonds, citrus and wild herbs — enriches the land and shapes the distinctive flavour of our oil.
Harvesting
We harvest early, between October and November, when the olives are green and full of polyphenols. This timing preserves:
vibrant aroma
natural low acidity
peppery, grassy flavour
excellent nutritional profile
Every olive is hand-picked, protecting the fruit from bruising and ensuring only the highest-quality olives reach the mill.
Cold Pressing
Within hours of harvesting, the olives are pressed through a cold-extraction process to protect their aroma, antioxidants and natural flavours.
Low-temperature milling preserves the fruit’s integrity.
The result: a fresher, greener, richer extra virgin olive oil with high polyphenols.
Unfiltered for Full Flavour
Our oil is unfiltered, allowing microscopic olive particles to remain in the bottle.
This gives:
fuller body
deeper aroma
richer mouthfeel
naturally golden-green colour
Unfiltered oil captures the most authentic expression of Sicilian olives.
Organic Certification
Our grove follows strict certified-organic practices under:
ICEA – IT-BIO-006
This ensures:
no synthetic chemicals
no artificial fertilisers
protection of soil and biodiversity
traceable farming from tree to bottle
Organic certification protects the purity of the oil and the integrity of the land.
Bottling at the Grove
Every bottle is filled and capped directly on the farm, preserving freshness and authenticity.
This single-estate process ensures:
no blending
no bulk transport
no industrial handling
complete transparency
What you taste is exactly what Giuseppe produces on his land.
What Makes Sicilian Oil Special
Sicily’s geography creates one of the world’s best environments for olive oil:
high-altitude groves
rocky, mineral-rich soils
hot days and cool nights
sea winds from the coast
centuries of artisanal tradition
These conditions produce oil that is vibrant, aromatic, peppery and exceptionally pure.
How to Use Our Oil
Our EVOO is ideal for:
finishing steaks and grilled meats
drizzling over salads, vegetables and pasta
bread dipping and focaccia
soups, stews and Mediterranean home cooking
This is an everyday premium oil — crafted for both home cooks and professionals.
Storage & Shelf Life
Store in a cool, dark place away from heat and light.
Best consumed within 18 months of harvest. Safe up to 24 months if stored correctly.
Avoid leaving the bottle open too long — oxygen affects freshness.
How to Taste Your Olive Oil
To fully appreciate the flavour of early-harvest Sicilian extra virgin olive oil, taste it the way producers do:
1. Pour 1–2 tbsp into a small glass.
2. Warm it gently in your hand for 20–30 seconds.
3. Smell for notes of grass, almond, tomato leaf or artichoke.
4. Sip and hold on your tongue.
5. Inhale (“slurp”) to aerate.
6. Appreciate the finish: a clean pepperiness, a sign of high polyphenols.
This is the most authentic way to experience the oil.