Olive Oil

VITTORIA NOTO MENFI CAPPARRINA ETNA CAPO MILAZZO

Our oil

Receiving the baton from 17 generations, we cultivate our land in Sicily together with two great passions: wine and extra virgin olive oil.
Planeta’s territory devoted to oil production is in Menfi and is called Capparrina, which has been in the family forever.
Here we take care of the olive grove descending from the hill as far as the beach of Porto Palo: 98 hectares, plus other 50 added since 2017, planted to complete a major project with the aim of protecting the landscape and improving the quality of our olive oil.
For this reason, we have introduced the concept of ‘Capparrina’s Oasis’: it is not only where we grow olives and produce olive oil, but a protection site for a Mediterranean environment on the sea, where intact and native flora and fauna surround and coexist with the olive trees.
Today as for thousands of years.
Strictly organic agricultural management, respecting the territory and the consumer.

The quality of our three oils is assured by the careful research on the cultivars – Nocellara del Belice, Biancolilla and Cerasuola. We collect the olives by hand from early October, and immediately take them to the mill, right in the middle of the olive grove, which we have renovated with a new two-phase decanter, capable of an even more delicate extraction in order to respect and enhance the characteristics of the product.

Planeta Olio Tradizionale 500ml- discover

Traditional

The Traditional oil is produced from cold pressing of whole Nocellara del Belice, Biancolilla and Cerasuola olives, combined in a blend.

Planeta Olio Biancolilla 500ml- discover
Planeta Olio Nocellara 500ml- discover

De-stoned

Destoned olive oils are born from the desire to highlight the essence of the two varieties Nocellara and Biancolilla, enhancing the organoleptic characteristics through the pressing of the olives only after they have been deprived of the stone.

olio2

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.

HARVEST
WASHING
PRESSING
KNEADING
DECANTING
PASSAGE TO VAT
PACKAGING

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.

HARVEST
WASHING
DESTONING
PRESSING
KNEADING
DECANTING
PASSAGE TO VAT
PACKAGING

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.

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