Our story begins in Eryx—modern-day Erice, Sicily—where two seas meet: the Mediterranean and the Tyrrhenian.
Each night, cool marine mists settle over our hillside orchard, creating a unique microclimate that has nurtured olives for millennia.
More than 2,000 years ago, the Romans prized this region for its exceptional oil—celebrated for depth of flavor, purity, and vitality.
Today, we honor that legacy with a modern, regenerative approach: organic farming, no-till cultivation (restores soil microbiology and improves moisture retention), and cold pressing within hours of harvest to preserve every note of aroma and nutrition.
The result is a limited early-harvest extra virgin olive oil—vibrant, complex, and a true expression of our coastal Sicilian landscape.
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
- Finishing oil for grilled bread,
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