Our story begins in Eryx, or modern-day Erice, Italy. Here, two seas meet: the Mediterranean and Tyrrhenian. Each night, these temperate seas wrap our orchard in their mist, forming the ideal climate for cultivating some of the world's best olives.
2000 years ago, the Romans prized this region of Sicily for its superior olive oil - rich in flavor, nutrients and beneficial compounds.
Today, we continue the small-batch tradition of harvesting ancient tree varieties by hand and cold pressing within hours at the local mill. The result is an exceptional extra virgin olive oil high in polyphenol content and low in acidity.
Eryx™ - total polyphenols
Eryx™ - total polyphenols
Eryx™ - total polyphenols
Polyphenols are a group of organic compounds found in Extra Virgin Olive Oil (EVOO), which are responsible for its various health benefits. They act as antioxidants, helping to neutralize free radicals and protect the body from oxidative stress. The polyphenol content of EVOO is an essential factor in determining its quality.
The International Olive Council (IOC) has established regulations for the classification of olive oil categories, such as extra virgin, virgin, and ordinary olive oil. According to the IOC, extra virgin olive oil must have a polyphenol content of at least 200 mg/kg. Eryx™ Fall 2023 harvest shows a polyphenol content of 433 mg/kg, which is significantly higher than the minimum requirement set by the IOC.
Extra virgin olive oil with a polyphenol content > 400 mg/kg can be considered among the highest quality extra virgin olive oils available. This level of polyphenol content is indicative of a well-produced, high-quality oil that has been carefully processed to preserve its natural characteristics.
The polyphenol testing methodology used in our laboratory results is HPLC (High-Performance Liquid Chromatography) and is the only certified method by the IOC. Our results are attached, shown below.
Olive varieties
Eryx™ - total polyphenols
Eryx™ - total polyphenols
Primary: Nocellara del Belice
Secondary: Cerasuola and Biancolilla
Region: Valli Trapanesi P.D.O.
Harvest process
Certified organic facility
Certified organic facility
During harvest, olives are captured in large nets and immediately transported to our local milling partner. Start to finish, the harvest and milling (cold-pressed) must be completed within two days.
Certified organic facility
Certified organic facility
Certified organic facility
Our milling partner:
Certified EU organic operator (IT-BIO-004)
*USA FDA Registered*
Oleificio Gabriele Alberto
Via Misericordia 28, 91019 Valderice (TP) ITALY