The birth of our oil
From the sun to the bottle: the life cycle of our olives
Products
Tenute Grifeo offers an exclusive selection of olive-derived products that reflect the richness of Sicilian soil. Our olives, cultivated with passion and respect for the environment, produce high-quality extra virgin olive oil with a fruity and aromatic taste. In addition to the oil, our range includes marinated olives, olive pâtés, and other delicacies that highlight the authentic and genuine flavours of Mediterranean culinary traditions.
Processing and production
The olives, the fruit of the olive tree, are harvested either manually or with specialised machinery. After harvesting, they are washed and sorted to remove any impurities. They are then crushed to produce a paste, which is pressed to extract the oil.
The oil undergoes a process of decantation and filtration to remove residues, resulting in a pure, high-quality oil ready for bottling.
Typical products of Partanna
Red onion
The round, flattened red onion from Partanna is sweet and perfect for eating raw.
Nocellara del Belice olives
Nocellara olives are used both for oil production and as table olives. These products are part of the D.O.P. Valle del Belice and are rich in highly digestible dietary fibre, beneficial for digestive health and the prevention of colon cancer.
Extra virgin olive oil Valle del Belice DOP
Characteristics
Valle del Belice DOP extra virgin olive oil is made from Nocellara del Belice olives, with a minimum of 70% presence. This oil has an acidity level below 0.3% and a peroxide value of less than 7 meq O2/kg.
Production area
Produced in the municipalities of the Trapani province, including Partanna, the oil is made from olives harvested either manually or mechanically and milled within two days of harvesting to ensure freshness and quality.
Appearance and flavour
The oil exhibits a colour ranging from green to yellow with greenish hues, and a fruity flavour with notes of tomato, almond, and artichoke. It is ideal for enhancing Mediterranean dishes such as marinated fish, vegetables, and roasts.
Storage and consumption
To maintain its characteristics, the oil should be stored in a cool, dark place. It is recommended to consume it within 4-6 months of pressing.
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