_edited.jpg

OUR OLIVE OIL

No two olive oils are created equal. Discover what makes Vitaleone stand out in the crowd.

olive squad.JPG

OLIVE OIL - A FAMILY TRADITION

For over 100 years our family has been producing our own Extra Virgin Olive Oil in the provinces of Trapani and Palermo, Sicily. This liquid gold has never been sold outside of the island, and has been a local treasure for over a century.

It is our dream to bring to bring our authentic Sicilian Extra Virgin Olive Oil to your table, void of adulteration and flavor defects, perfect for creating that magical dish.

This EVOO has blessed our family with great health and countless memories around the table. It is our privilege to bring it to yours.

PALERMO

Map of Sicily

TRAPANI

Jonny and Libborio.JPG
 

AROMA & TASTE

Color: Green with Golden hues

Olive Variety: 100% Cerasuola

Aroma: Intense fruity with herbaceous, tomato, and artichoke notes

Taste: Fruity and spicy with medium degree of intensity 

BITTER

PUNGENT

FLUIDITY

OLIVE FRUITY

GRASS

FRESH ALMOND

ARTICHOKE

TOMATO

1

2

3

4

5

6

7

 

THE PROCESS

OLIVE OIL EXTRACTION

How to make olive oil

HARVESTING 

To produce high-quality EVOO it is essential to choose the perfect harvesting time. Per tradition our harvest begins around the 2nd week of October. We harvest the olive by hand and transport to the mill to be pressed within 48 hours.

WASHING  

At the mill, olives are washed in order to remove all foreign matter such as leaves, twigs, stems or other debris to avoid any adverse impact on olive oil organoleptic characteristics. 

CRUSHING 

After the olives are prepared for extraction, they are crushed or ground using mills or grinders. The mills may be stone or metal hammer mills. The result is an "olive paste".

POLISHING/SEPERATING

The olive oil may be passed to another separator which spins the olive oil and removes any remaining water from the olive oil.

EXTRACTION 

After malaxation, the mix is passed to a centrifugal extractor. The objective is to separate the pomace (skins, pits and olive solids) from the oil.

MALAXING
The olive paste is put into a malaxer which is a trough with spiral mixing blades. The temperature within the malaxer is monitored to ensure that the olive paste is not heated above 27ºC (80.6ºF).

STORAGE

Important to note that our Vitaleone olive oil is unfiltered and unrefined olive oil stored in temperature controlled steel tanks, which are free of oxygen and light, until it is ready to be bottled. 

BOTTLING 

The olive oil is bottled and labeled with the appropriate indications. Bottles are kept away from light and warm temperatures until they are transported to our warehouse. 

WATCH THIS VIDEO TO SEE THE PROCESS