Buccheri, with its 820 meters of altitude, is the highest municipality of the Iblei Mountains. Right here, on our steep and terraced land, miles away from industrialized world, the olive tree symbolizes an ancient culture, especially for the Tonda Iblea cultivar, which finds its ideal habitat here.
This native variety of our region, challenging to cultivate, produces an extraordinarily fruity oil with hints of green tomato, freshly mown grass, white apple, basil, mint and parsley. On the palate, it stands out for its character with notes of lettuce, fresh fava beans and celery, accompanied by a strong, bitter, and spicy flavour.
In olive oil the particular hints of bitter and spiciness are considered signs of high quality. These distinctive tasting characteristics are attributed to polyphenols, powerful antioxidant compounds present in olives and transferred to the oil during the pressing process. Bitterness comes in particular from oleuropein and is often indicative of a higher polyphenol content. The spiciness of olive oil, however, is commonly attributed to compounds such as oleocanthal.
The amount of spiciness depends on the variety of olives, the time of harvest and the production process. Choosing an olive oil with a flavor profile rich in these characteristics not only adds a touch of complexity and liveliness to the overall flavor of the extra virgin olive oil, but represents an excellent choice on a nutritional level.
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The benefits of olive oil
10 good reasons to consume olive products
Extra virgin olive oil, whether raw or heated, is the most suitable fat for a well balanced nutrition. Not only for its aroma and flavour, but also because of its properties, like the components of monounsaturated fatty acids, a perfect balance of polyunsaturated acids and its content of vitamin E, provitamin A and antioxidants.
Benefits of extra virgin olive oil on the circulatory system
A diet rich in animal fats increases the amount of cholesterol in the blood, one of the main risk factors in cardiovascular diseases. Vegetable oils, on the other hand, have a protective action on the body.
Our xtra virgin olive oil, compared to other vegetable oils, has more beneficial effects, because it is produced by simply pressing and crushing the fruit, without any further chemical or physical manipulations.
Extra virgin olive oil as an antioxidant and anti-radical
The presence of tocopherols and polyphenols give extra virgin olive oil an important role in antioxidant and anti-radical activity, limiting cellular aging.
Digestibility of extra virgin olive oil
An appreciable peculiarity of olive oil is certainly the fragrance it imparts to dishes, which increases the tastiness of food by promoting the secretory stimuli of the digestive system, thus induce better digestibility.
Foods prepared with extra virgin olive oil have excellent gastric and intestinal tolerance. Indeed, olive oil protects the mucous membranes and avoids the effects of hyperchlorhydria, thus reducing the risks of gastric and duodenal ulcers.
It exerts a laxative action, more effective on an empty stomach and helps correct chronic constipation. It stimulates the gallbladder and inhibits the secretion of bile. It also has a protective effect against the formation of gallstones by activating bile flow and increasing in high-density lipoproteins (HDL).