The extra-virgin olive oil Carpolio is produced through mechanical cold pressing of organically cultivated olives. Controlled and certified by Ecocert Italia.
The site of cultivation of the olive trees is in the territory of Mezzogregorio, in the mountainous area near Noto (SR), Italy. The site of cultivation is comprised in the area which received in 1997, from the European Union, the PDO (Protected Designation of Origin) label “Monti Iblei – Val Tellaro”.
The variety of olives cultivated is:
- Moresca 70%
- Tonda Iblea 15%
- Nocellara dell’Etna 7%
- Nocellara del Belice 7%
- Carolea 1%
Olives are harvested using exclusively manual means. The harvest takes place in the most appropriate moment of the veraison, that it to say when the fruit, from green, gradually turns to brown. Great attention is paid to observing every rule and tradition concerning the harvest and optimal preservation of all the kinds of fruit. Milling is carried out within 24 hours from harvest.
The oil, obtained through biological and certified procedures of transformation, proves to be of excellent and unique quality, as demonstrated by detailed chemical analyses. The taste and flavour of Carpolio oil are traditionally pleasant and particularly recommended for dressings of any kind.