Company's pictures

From the pictures, we can see that more then 80% of the olive groves are distributed in the sunny Sicilian hills. The harvest is made manually, further raising the product's quality.

On the left: the variety Minuta predominates in this picture. These olive trees have about 4 years of fructification. In the center picture: an age-old Minuta olive tree with a very wide set of branches. This variety has been in the area for many centuries, and it adapted nicely to the steep terrain and the lack of native olive trees, making a high quality olive oil with excellent organoleptic characteristic, very appreciated by the consumers.

The company lately increased the farming area, trying always to keep the high standards of its products. As a matter of fact, the olive-growers planted different varieties of olive trees for the production of olive oil as well as table's olives.

The picture on the left shows the Biancolilla, a variety of recent introduction on the farm, that adapted at the terrain, giving excellent productions since the first years. (Click HERE to know more about our olive oil). Also this variety gives an excellent organoleptic quality, and further more it produces more olive oil, about 20%. The picture in the lower center shows that this particular variety is capable of a high fructification within the prolific branches, but most of all using the irrigation we can get the rotation of fructification.

Video of the variety of recent introduction.

In these three pictures we can see the farm's leading kind of olive trees. This variety gives excellent quality when the production is increased, but it's subject to the rotation of fructification. It makes a relative small olive (about 2 grams) of a reddish color while is ripening, becoming completely black when it's fully ripe (center picture).

Click on the picture or HERE to know and see more on the harvest.

The farm's new facilities are trying the mechanization of the harvest, using those kinds of techniques that lower at a minimum the damages to the trees as well as the olives, so not to compromise the olive oil quality. Currently we prefer the manual harvesting so not to damage the drupes.

Comparison between three varieties of olives; from the left: Novellare del Belice, Biacolilla, Minuta.