800 Years. 30 Generations.
While some of our trees are over 800 years old, the land’s history goes back even further.
Ancient sources describe the orchards of Eryx—the legendary king for whom the nearby hilltop town was named—extending into the valley where our farm sits today.
We see ourselves as the latest stewards of this landscape.
Our approach combines traditional Sicilian varieties with low-impact farming: organic practices, no-till cultivation to protect soil biology, and harvesting by hand.
The olives are picked early and milled within hours at low temperatures. This preserves the natural polyphenols, aroma, and freshness of the fruit.
The result is a limited-production extra virgin olive oil defined by the history of this land and our commitment to its future.
Flavor Profile
Elegant and well-balanced, with high-medium green fruitiness and harmonious bitterness and pungency. Fresh top notes of tomato stem and leaf lead into artichoke and green herb nuances. Intense yet refined, with excellent balance and a smooth, lingering mouthfeel.
Recommended Food Pairings
Best used where structure and bitterness enhance savory depth:
- Grilled or roasted vegetables (artichoke, chicory, radicchio, broccoli rabe)
- Legumes and pulses (lentils, chickpeas, fava beans)
- Beef and lamb, especially grilled or braised
- Tuna, swordfish, and other meaty fish
- Mushroom-based dishes and risotto
- Rustic soups and vegetable-forward stews
Olive varieties
Our certified organic milling partner
Olive varieties
Cerasuola,
Nocellara del Belice
& Biancolilla
Region: Valli Trapanesi P.D.O.
Harvest process
Our certified organic milling partner
Olive varieties
During harvest, olives are captured in large nets and immediately transported to our local milling partner
Our certified organic milling partner
Our certified organic milling partner
Our certified organic milling partner
Oleificio Gabriele Alberto
Certified EU organic operator (IT-BIO-004)
*USA FDA Registered*
Via Misericordia 28, 91019 Valderice (TP) ITALY