Our Philosophy

OUR COMPANY IS BASED ON ORGANIC AND SUSTAINABLE AGRICULTURE

CARE OF THE TERRITORY

PRUNING

The olive tree is a plant that can live for millennia, but to be able to obtain the precious olive every other year, the tree needs continuous care. One of the most important phases is pruning, the olive tree is freed from the dry branches, which have had the olive in the past years, in the lower part of the tree from the so-called "Faure" in Sicilian and from the suckers in the upper part of the plant. Through this process, the plant is always left with young and vigorous branches, which will produce in subsequent years.Pruning is carried out by us on average every 3 or 4 years.

plowing

Another essential process is the plowing of the fields, which allows air to enter the soil and improve its structure, eliminating weeds and in particular, for those like us who do not have irrigation in the olive groves, it allows us to make the soil softer and better able to absorb the few spring rains.

Flowering

This is one of the most delicate phases for the olive tree, in this phase the pollen must, through wind and insects, pass from one tree to another and pollinate the nearby plants. The Tonda Iblea has heavier pollen than other olive varieties and therefore needs perfect conditions to have excellent production, such as the absence of rain, wind and mild temperatures.

Cutting grass

Cutting grass is necessary to eliminate weeds that would otherwise steal water and nutrients from the trees and above all to reduce the risk of fires on our fields. In Sicily, in summer, very high temperatures are reached and unfortunately the risk of fires is always around the corner, in the summer months we are always on alert to minimize the risk for our thousand-year-old trees.

Suckering

At the end of August the suckers are cut, the so-called "Serbaggiu" which grows on the base of the trunk of our olive trees and if not cut reaches heights of up to two meters and sucks away nutrients from the plant. The sucker is a wild shoot that the plant normally produces after pruning.

WE TAKE CARE OF EVERY SINGLE TREE, WE FOLLOW AND CONTROL EVERY STAGE OF THE PROCESS, FROM THE CARE OF THE LAND, TO THE HARVEST, TO THE MILLING, STORAGE AND BOTTLING OF OUR PRODUCTS, TO GUARANTEE THE HIGHEST QUALITY.

OUR OIL

COLLECTION

In the past, about 30 years ago the olives were harvested late, in the months of December and January because the percentage of oil inside the ripe olive is higher. Today, however, we know that the acidity of the oil also increases as the olive matures and the polyphenols, precious antioxidants for the body, decrease drastically. This means more quantity and less quality of the product, but this totally contrasts with our philosophy; in fact, our oil olives are harvested manually with traditional techniques from the end of September to the end of November. To best preserve all the properties of the olives and guarantee the highest quality of the product.

PRESSING

The pressing of olives is carried out on the same day of collection. The mill is characterized by an innovative cold pressing mechanism with a continuous two-phase cycle. The system is made up of a set of continuously connected machinery which allows uninterrupted processing to avoid oxidation. The two-phase technology does not require the use of water and the centrifuge separates the oil from the wet paste. Another advantage of this system is that it operates at low temperatures (<27 °), thus preserving the most valuable aromatic parts, perfumes and polyphenols.

STORAGE AND BOTTLING

Once in the company, the oil is filtered through a cardboard filter, which allows us to eliminate all impurities from the oil. Subsequently, to preserve the qualities of our oil as much as possible, we store it in stainless steel silos at a controlled temperature and with nitrogen to reduce the oxidation process to a minimum.The bottling takes place in our office at the time of the order, using a filling machine that creates a depression in the bottle and the oil flows without passing through impeller pumps, thus avoiding contact with external air. The bottle and cans are then capped, sealed, and labeled with our labeling machine. In our work rooms the temperature is controlled and all HACCP hygiene and health standards are respected.

WE MOSTLY PRODUCE ORGANIC CERTIFIED PRODUCTS AND WE DO NOT USE ANY KIND OF CHEMICAL ADDITIVES AND FERTILIZERS NEITHER IN OUR OLIVE GROVES NOR ON OUR PRODUCTS.

OUR
TABLE OLIVES

Our workmanship

We want to pay particular attention to the production of our olives in brine, there are now few companies that use the natural process with manolactic fermentation of the olives, without the addition of soda. In the company we use the same recipe for brine, a mixture of water and salt, that our grandparents used.

The olives remain to ferment in the barrels for several months and do not undergo chemical debittering or coloring processes, as we believe that the product must be 100% natural and reflect the characteristics that are typical for it in nature.

Green olives

In mid-September we hand-pick our green olives, grade them and pickle them. The same will then remain for 9 to 12 months to ferment naturally, ultimately giving us a crunchy olive with a bitter and fresh flavour.

Black olives

From the end of November to January is the harvest period for black olives, the same as the green ones but naturally ripened on the tree, the Tonda Iblea olive is at its best, giving us a soft olive with a very intense flavour. The olive is calibrated and selected by hand, eliminating all the olives that do not meet our quality standards, then it is put in brine for 6 – 9 months.

During the months of fermentation, the percentage of salami and fermentation are continuously monitored to guarantee an excellent final product.

DRY SALTED BLACK OLIVES

Our “passuluna” black olives are produced exclusively with Tonda Iblea olives, with the ancient, almost lost, method of dry salting. The last olives of the year are harvested in January, then selected by hand and placed in barrels with only salt.

The barrels are continuously turned for an entire month and the excess water that the salt causes the olives to expel is eliminated. At the end of this process our olives lose up to 40% of their weight, giving us an olive with a unique and very intense flavour.

Without additives or colorings, we seasoned them very simply with a drizzle of oil, garlic and bruised chili pepper to best bring out the characteristics of this olive.

THE WOOD THAT TELLS THE STORY OF OUR LAND

Nothing goes to waste, everything is transformed

Out of respect for our land and its resources, we choose to minimize waste: wood from the pruning of our centuries-old olive trees, or from trees that have fallen naturally, is recovered and transformed into unique handcrafted objects. Each piece is created from what nature provides, in a virtuous cycle that gives new value to every part of the tree, without cutting down a single one.

Natural beauty, authentic quality

Thanks to its density and compact structure, olive wood offers excellent resistance to moisture, stains, and the signs of time, making it ideal for everyday use in the kitchen. Its smooth surface, naturally rich in essential oils, makes it hygienic, antibacterial, and easy to clean. It does not absorb odors or flavors and is perfect for every stage of food preparation, from cutting ingredients to serving them at the table.

Its delicate fragrance, warm grain, and artisanal craftsmanship make every piece unique, combining functionality and style in an object that brings the warmth and strength of our land to your table.

Every piece tells a story

That of an olive tree, unique like its warm and irregular grain, living on in our wooden creations and carrying its soul within.
In respect for our land, each piece is born from what nature offers us: the wood, taken from the pruning of our centuries-old olive trees or from naturally fallen ones, is gathered with gratitude and transformed into objects that preserve its memory.
To let it last through time, take care of it: avoid the dishwasher and nourish the wood with a drop of oil.