Olive Oil

VITTORIA NOTO MENFI CAPPARRINA ETNA CAPO MILAZZO

Our oil

Extra-virgin olive oil is, together with wine, the other great family passion. The large olive grove at Capparrina, at Menfi, relates the history of our love for this product, together with that of our commitment to safeguarding the countryside and nature.
The oldest maps of Ulmo show that already half a century ago olives were cultivated on our land, in one of the areas best known for the production of olive oil. Our family has always been linked to this product which so forcefully represents Sicily and the Mediterranean.
At Capparrina we planted our olive grove to ensure that the coast at Menfi should remain free of buildings for ever, placing once more the protection of the countryside above the interests of family and business.
Today we care for 98 hectares of olives which descend the hill towards the white beach of Porto Palo of Menfi, 19 times Blue and Green Flags, in a context of great biodiversity in which rare examples of flora and fauna co-exist.
Through our olive oil we are happy to contribute to consolidating and diffusing the culture of quality extra-virgin olive oil, in the kitchen and on the table.

The continuous and careful research into the cultivars of local tradition, regulated by the DOP Val di Mazara – Nocellara del Belice, Biancolilla and Cerasuola – accounts for the quality of our three olive oils.
Hand-picking and immediate pressing in our olive press allow us to treat them well and to extract the maximum tasting expression.

Traditional

Dalla spremitura a freddo delle olive intere di Nocellara del Belice, Biancolilla e Cerasuola, unite in blend.

De-stoned

Dalla spremitura a freddo delle olive intere di Nocellara del Belice, Biancolilla e Cerasuola, unite in blend.

Why Dop

The DOP Val di Mazara protection cultivars related to territory of western Sicily and in particular the three that best identify it: Nocellara, Biancolilla and Cerasuola, all three present in our olive grove and our oil.
Our production takes place in strict observance of the specification:

The yield must not exceed 80 quintali per hectare and the harvest cannot take place after the 30th December

All procedures following the harvest must take place within the territory of the DOP, the olives must be pressed within 48 hours of their harvest and the yield in oil must not exceed 22%

The oil must have particular tasting characteristics, and must be subject to examination by the appropriate examining commission

Independent certifiers undertake continuous checks on the production centres and their products, as do the Commissione de controllo and the Consorzio di tutela.

How it’s done

Here’s how they work our olives. Thanks to this high-tech production cycle oils we get intense, fruity and aromatic.

We harvest the olives by hand only at beginning of October. This early harvest is a particular choice, which means that we sacrifice some of the yield in order to enhance the tasting characteristics of each variety.

Washing takes place in two phases. The olives are washed gently with water and then again in the pressing.

The pressing takes place in a press with hammers which reduces the olives to a paste.

After pressing the olives proceed to kneading, at a low temperature.

After pressing and kneading, the olives finally proceed to the decantor which separates the oil, in its purest state, from the wet residue.

After decanting the oil is ready and has no need of the centrifuge.

Thanks to this high-technology production cycle our olive oil is of the highest quality and is sent directly for marketing.

We harvest the olives by hand only at beginning of October. This early harvest is a particular choice, which means that we sacrifice some of the yield in order to enhance the tasting characteristics of each variety.

Washing takes place in two phases. The olives are washed gently with water and then again in the pressing.

The stones are carefully separated from the flesh.

The pressing takes place in a press with hammers which reduces the olives to a paste.

After pressing the olives proceed to kneading, at a low temperature.

After pressing and kneading, the olives finally proceed to the decantor which separates the oil, in its purest state, from the wet residue.

After decanting the oil is ready and has no need of the centrifuge.

Thanks to this high-technology production cycle our olive oil is of the highest quality and is sent directly for marketing.

Oil experience

In the restaurant of La Foresteria, Planeta’s wine resort at Menfi, the chef Angelo Pumilia can guide you in a themed cooking class, to explore together the world of olive oil in the kitchen, as a dressing, in cooking, in frying but also as an ingredient in sweet-making.

During October it is possible to book a visit to Capparrina to take part in the olive harvest, the olive pressing and taste the new olive oil.