Organic Extra Virgin Olive Oil
Our olive groves are made up of century-old trees — deeply rooted in rural tradition, and in the Chimera family for many generations. The groves extend across the areas of Santa Maria and Bertolino, both of them close to the coast and touched by the sea breeze.
We cultivate two prestigious varieties of olive: Nocellara del Belice and Cerasuolo, both of outstanding quality.
MILLING AND PROPERTIES OF GREEN GOLD
Our natural cultivation methods include: natural manure, organic copper, and protein bait. Our organic extra virgin olive oil is also rich in antioxidant properties, thanks to the presence of phenols and tocopherols — widely regarded as a genuine ally for good health.
After careful selection, the olives are harvested at precisely the right stage of ripeness and taken immediately to the mill for pressing — to prevent oxidation and preserve all their organoleptic qualities.
The olives are pressed using cold mechanical methods, with no chemical treatment whatsoever. This guarantees a product of the highest quality — fully expressing the body and fruity aroma of our organic extra virgin olive oil — and ensures better preservation, because the polyphenols (nature’s own antioxidants) are kept intact.
Freshly pressed, our oil is sealed in tinplate cans (food-grade containers designed specifically for olive oil). This guarantees perfect conservation: the oil is protected from light, and contact with air is minimised, preventing oxidation.
Olive groves tradition
The olive harvest is an annual ritual happening each year between October. The air fills with the pleasant aroma of the milling, and everyone gathers hopefully for the first taste of our ‘green gold’: an oil that is peppery and bold, ranging in colour from brilliant green to a deeper shade, with a rich and distinctive fragrance — immediately recognisable for the warmth it leaves behind.
