Our products
EVOO - ARITA | Organic & AOP
Our Extra-Virgin Olive Oil ARITA is generated only from our olive groves following the best Sicilian tradition. The harvesting is made early in October and the olives are processed within 8 hours in our dedicated mill to mitigate the effects of oxidation and achieve an high quality product. The area of production is the Monti Iblei AOP and the varieties are about 70% Nocellara Etnea, 15% Moresca, 10% Biancolilla and 5% other indigenous. With low acidity and high level of polyphenols it is a rare quality Olive Oil and source of our proud. Main characteristics: · area of production: Monti Iblei, subarea Trigona-Pancali; · color: intense green; · fragrance: medium fruity green; · flavour: fruity with a slight spicy; · maximum total acidity expressed as oleic acid: 0,5 %; · number of peroxides: < o = 12 meq02/Kg; · K232: < o = 2,20 · K270: < o = 0,18 · total polyphenols: > o = 120 p.p.m. · Certifications: Organic & AOP · Traceability: UNASCO |
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HYBLAEAN WILDFLOWER HONEY
In ancient times hyblaean honey enjoyed great fame, second only to that produced on Mount Hymettus in Greece. Our Wildflower Honey is the results of a combined action of several factors (soil characteristics, altitude, latitude, proximity to the sea) that results in a particular plant species combination. This reflects in sensory qualities related to the rich and varied local flora.
The color is typically amber (rusty), the flavor is slightly acidic and has a vague but pleasant aroma of vinegar. It is a typical table honey, appreciated for its consistent characteristic flavor in different years of production – unusual among multiflower honeys. With such a distinctive flavor, it is best appreciated with bread or cheese.
In ancient times hyblaean honey enjoyed great fame, second only to that produced on Mount Hymettus in Greece. Our Wildflower Honey is the results of a combined action of several factors (soil characteristics, altitude, latitude, proximity to the sea) that results in a particular plant species combination. This reflects in sensory qualities related to the rich and varied local flora.
The color is typically amber (rusty), the flavor is slightly acidic and has a vague but pleasant aroma of vinegar. It is a typical table honey, appreciated for its consistent characteristic flavor in different years of production – unusual among multiflower honeys. With such a distinctive flavor, it is best appreciated with bread or cheese.
AVOLA ALMONDS
Our Almonds Groves are cultivated with two local appreciated varieties: Pizzuta d'Avola and Romana.
Pizzuta d'avola is an heirloom variety that looks tawny, with an especially broad, flat shape, it is exceptionally fruity, almost cherry-like, with just a hint of bitterness in the finish. It is Italy's most prestigious almond.
Romana takes it's name from the first person started growing it long time ago in the Avola area. It has a delicate hint of vanilla, long-lasting finish and slight final note of honey.
Our Almonds Groves are cultivated with two local appreciated varieties: Pizzuta d'Avola and Romana.
Pizzuta d'avola is an heirloom variety that looks tawny, with an especially broad, flat shape, it is exceptionally fruity, almost cherry-like, with just a hint of bitterness in the finish. It is Italy's most prestigious almond.
Romana takes it's name from the first person started growing it long time ago in the Avola area. It has a delicate hint of vanilla, long-lasting finish and slight final note of honey.
CAROBS
Age-old carob trees are a distinctive feature of the landscape of the Iblei mountains. The carob was an important economic resource in ancient times as an energy-giving, low-cost food for animals. Originally, it did not play an important role in the diet of human beings, peasants used to bake carobs and add honey and quince jam to make a classic poor man's sweet. During the trying times of the First and Second World War, carobs played a more important role and were even used grounded as a substitute for coffee or for chocolate. Today extracts from the seeds and pulp are used by cosmetic and pharmaceutical industries and the flour is used in the production of sweetmeats and the preparation of dietary supplements.
Age-old carob trees are a distinctive feature of the landscape of the Iblei mountains. The carob was an important economic resource in ancient times as an energy-giving, low-cost food for animals. Originally, it did not play an important role in the diet of human beings, peasants used to bake carobs and add honey and quince jam to make a classic poor man's sweet. During the trying times of the First and Second World War, carobs played a more important role and were even used grounded as a substitute for coffee or for chocolate. Today extracts from the seeds and pulp are used by cosmetic and pharmaceutical industries and the flour is used in the production of sweetmeats and the preparation of dietary supplements.
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OLIVE OIL SOAP
Reviving ancient popular traditions we produce natural Olive Oil Soap using only our Extra Virgin Olive Oil. The soap is produced following the recipies of our progenitors just from reaction of EVO with caustic soda without any other additive. The soap is 100% natural and delicate on every skin. It has moisturising, softening and sebum restoring properties. |