The oil mill was founded in the 50’s on the hills of “Castelluccio,” an old and small village situated at the base of the Iblei Mountains that overlooks the typical scenery of the Val di Noto area. The oil is produced and extracted with a limited yield (the average is 13-14%) from a cold press process, done within 6-8 hours from the handpicked harvesting.
By doing this, the organoleptic quality of the oil is fully preserved despite a loss in production quantity. The oil obtained from continuous cycle milling is stored in a cool dry place at a constant temperature of 14 ° C in stainless steel silos.
The current extraction systems are the result of continual adjustments that the company does to obtain a superior oil with a fragrant perfume of fruit, herbs and tomato.
The varieties of olives grown on the farm are: Moorish, Verdese, Tonda Iblea, Biancolilla and Nocellara del Belice.