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Extra Virgin Olive Oil
Pure & Natural
  • Organic soil, free from chemical agents.
  • Olives directly picked by hands from tree and nets by ourselves.
  • Olive oil with low acidity (0.2% when pressed)
  • Yellow golden colour with green reflections
  • Fruity flavour
  • Pleasant back taste of almonds, agreeable sensation of bitterness and spice.
  • Distinctive of fresh and just pressed olives.
£15.00 per Litre bottle
Order Now! Small postage charge


Olive Land 'Mezzo Giorni'
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Recommend on fresh salads, pouring on cooked meals, fish, meats dishes, vegetables and pastas.
My father owns the land of 'Mezzo giorni' in Santa Elisabetta. The land dates since a century, our olive trees are over 40 years old. Family production for 2 generations. It is believed that Sicily produces worlds best olives, because of the volcanic regions, the soil is fertile. In our family olive oil is highly prized and valuable: a litre of oil is equivalent to 1 kg of Parmesan cheese or even 1 kg of filet steak.

A Question of Colour

Biancoliilla olive is one of the three varieties of Sicilian olives. The type of olive tree is short with dense foliage; this makes it easier to pick the without damaging the trees. Like grapes, olives come in different colours, green, grey or black when ripe, depending on the variety.

Quality

Apart from its purity, olive oil is distinguished by its acidity. The lower the acidity, the better quality it is. For example, try biting into a raw olive. Bitter to say the least, unfiltered olive oil is typically more acidic than a filtered kind. The first season of harvest is the end of October although you can wait until early December and sold in much the same as a Novello Wine.

Pressing Method

We collected 4.5 tones of olives and bought to our local village Oil Mill. They are selected and poured into a hopper and carried onto a conveyer belt where a stream of air removes the leaves. Olives are washed to eliminate any remaining impurities such as stones and then crushed with a hammer mill which transforms them into a pulp ready for the mixing process. The mixing machine consists of a horizontal vat in stainless steel where a large screw slowly mixes the pulp at a temperature of 20 - 25 degrees. This lasts about 20 minutes. The olive paste is transferred to a decanter and treated to centrifugal force which taking advantage of physics of specific weights separates the oil and the vegetation water from the solid part; pulp + olive stone (virgin oil). Extraction process, oil immediately being pressed, we call this 'Mosto' and is opaque yellow with greenish reflections. The colour bears no relation to the quality of the oil and can change according to the variety, their degree of ripeness, and lastly the presence or absence of leaves.

Photographs of Family Harvest October 2007

Click images to see larger version

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