organic extra-virgin olive oil is obtained from approx. 1200 secular
trees of round iblea and moresca cultivars. The proportion is of 80%
and 20% respectively.
The round iblea yields a very scarce quantity of oil, which only in
exceptional cases is above 14% per quintal (220 pounds/100
kilograms) of pressed olives. Hence the unique flavor of the iblea
is concentrated in the rare drops of oil produced. The tasting stage
has shown that the olive oil has an intense or mild flawless fruity
flavor, with aromatic hints typical of products that have matured
slowly under the burning Sicilian sun.
The bitterness of the green olives and their intense fragrance are
two of the outstanding qualities of a product that cannot be
described with words but must be tasted.
The oils yielded by the round iblea have almost always been awarded
top spots in the taste rankings of recent oil contests including the
Leone D’oro Ercole Olivario and the Orciolo D’oro; results which
have contributed to the overall improvement of the Sicilian economy.
PICKING METHOD AND PERIOD
The olives are
strictly hand-picked during the month of October; subsequently, they are
brought to the oil mill and transformed in oil during the same day.
The olive oil mill where our olives are transformed carries out the
extraction of olive oil using a continuous cycle Pieralisi decanter. The
olive oil is extracted at very low temperatures below 27° C.
STORAGE AND SETTLING OF
oil is stored in stainless steel containers in a dark, cool, dry place.
The settling occurs spontaneously without the use of centrifuges or
special mechanical systems. The settling temperature varies naturally from
3 to 20° C, depending on the climate. At the end of December, the oil is
ready to be put on the market and sent in the packaging requested by our
customers. The pallets are always stored in a cool, dry place.
The company complies with EC Regulations by conforming to the ICEA(Ethical
and Environmental Certification Institute) and observing the regulations
for the packaging of foodstuffs.
In order to release its full aroma, Cugno dell’Anito oil, which can
satisfy the most demanding palates, should be used raw on salads,
vegetables in general, pulse-based soups, grilled fish, and first courses.
The company uses dark glass bottles, suitable for protecting the product
against the light. The bottles should not be stored in an area exposed to
light and heat sources but in a dark, cool and dry place, possibly having
a temperature of 12-20° C.