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In the shade of the seventeenth-century Torre di Grimesi that stands at 150 metres above sea level, in a setting full of history and based on traditions, the Nocellara, Biancolilla and Cerasuola olives of this young farm grow and mature. These hand-picked olives, harvested just before peak ripeness and after a careful selection, are cold pressed within 24 hours of harvesting by a continuous-cycle engine oil press. After a short period of separation in steel containers, the oil is not filtered to better preserve its particular properties and in order to retain its robust aroma of freshly pressed olives. The possible sediments that might appear at the bottom is an indication of its complete genuineness. These olive groves produce a green low-acidity oil with gold-yellow glints, scents of fresh herbs and a spiced, lightly bitter taste. These qualities consent the acquisition of D.O.P. (Denomination of Protected Origin - "Valli Trapanesi") which requires strict requirements about the production, preparation and packaging of the product, guaranteeing, in this way, our customers. It does not go without saying to underline the salutary effects that the olive oil, which is at the heart of the traditional fruit and vegetable rich Mediterranean diet, has on the cholesterol level and the aging process for its antioxidant properties.

Copyright (c) 2005 Vincenzo Rizzo. All rights reserved