The century-old olive trees growing on the estate have always been an integral part of the local landscape. On the western side of Sicily, particularly in the territory of Monreale, olive farming is a millenary tradition: documents dating back to the early sixteenth century, drawn up by the experts of the Archbishop's Curia of Monreale, mention hundreds of olive groves present in the area known as Conca d'Oro, the plain that is home to the city of Palermo. Since the 1930s, the cultivation of the existing olive trees has been expanded thanks to the initiative of the family’s younger generations, represented today by the company head Mario Di Lorenzo.
Over the years, the family’s traditional know-how on all aspects of olive oil manufacture has been further enhanced by the adoption of new-generation technologies which combine quality with environmental sustainability and respect for the local agricultural context. The native olives Cerasuola, Nocellara and Biancolilla are harvested manually every year, beginning on October 10th up till the 20th of December. Having been carefully sorted by hand, the drupes are immediately conveyed to the estate’s mill, as extraction is carried out within two hours from harvest. The process takes place strictly at a controlled temperature, by cold extraction, the highest quality index.
Thanks to its organoleptic and nutritional profile (in terms of polyphenol content and natural antioxidant properties), extra virgin olive oil, nicknamed "Sicilian green gold", is one of the key ingredients of the so-called Mediterranean diet: an organic approach to food preparation and consumption, the health benefits of which have been declared a Unesco Intangible Cultural Heritage of Humanity.