- Azienda Agricola Poderi di Palazzo Santostefano - ISPICA (RG) - ITALY
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The Extra Virgin Oil
(*) The olive that is harvested with the pole (beating the branches), brings a bad-tasting oil to the square
It is through this proverb that the secret that makes L'ILLIBATO Oil an absolutely genuine “Extra Virgin” is passed down within the family.
That’s right, because our olives, all of which are of the Moresca variety, not only come from a 100% ORGANIC certified crop, but are harvested exclusively through mechanical shaking (not by beating the branches with a pole) when they are just veraisoned, in any case no later than the first week of October.
We also ensure organic certification for the entire production chain all the way to bottling, since the oil mill that has been earning our trust for years also has facilities certified to European standards.
Once the olives have been harvested, they are delivered to the oil mill, where they are pressed using temperature-controlled continuous-cycle equipment, which extracts the oil while maintaining all its chemical-organoleptic characteristics.
| Total polyphenols | 427 |
| Energy value | 887 Kcal |
| Carbohydrates | -0,10% |
| Total sugars | -0,10% |
| Fatty substances | 98,60 |
| Saturated fats | 17,25 |
| Fatty substances | 98,60 |
| Monounsaturated fats * | 72,15 |
| Polyunsaturated fats | 9,20 |
| Protein | -0,10 |
| Humidity | 1,40 |
| Sodium | -0,0015 |
| Salt | -0,0050 |
| Vitamin E | 16,59 |
Tests performed by Sialabsrl.it.
Official Laboratory of Control Oil and Wine Sector – Official Gazette No. 105 of 06/05/2017
Laboratory designated to the execution of controls in Organic Agriculture MIAF art. 12 EC Reg. no. 882 of 29/04/2004.
Laboratory registered in the regional lists with no. 2012/SR/001 D.A. 05/09/2012.
Once the olives have been unloaded into the hopper, a conveyor belt transfers them to the washers, where a special vacuum separates foreign bodies (leaves, branches, etc.).
Following this, abundant running water removes the topsoil, pushing the olives toward a grid that retains any remaining leaves thus causing them to end up in a second hopper that transports them to the crushers for crushing.
Crushed olives, of the Moresca variety, are presented as a particularly soft and delicate oil paste; this, when subjected to stirring, facilitates the rupture of oil cell membranes and improves homogenization.
At a later stage, pump extractors, through centrifugal force, process the gram paste by separating the oil, water and pomace.
The filtering process is completed with the use of vibrating baskets-which rid the oil of any residual pomace-and the use of a centrifugal separator, which rids the oil of any water still present.
After a natural filtering and decanting process, which can last variably up to several months, the same oil mill packages the finished product through state-of-the-art machinery that guarantees us total compliance with the hygienic-sanitary parameters imposed by law.
One of the most popular olive varieties, known for its flavor profile and versatility.
Cultivated mainly in the provinces of Ragusa and Syracuse, this cultivar is distinguished by its medium-sized, elliptical-shaped olives that vary in color from green to purplish-black when fully ripe.
From an agronomic point of view, the Moresca is a rustic and hardy plant, able to adapt to hilly terrain and the Sicilian climate, characterized by hot summers and mild winters. Harvesting usually takes place between October and November, when the olives reach the right degree of ripeness.
The extra virgin olive oil produced by Moresca is characterized by its balanced taste, with fruity notes reminiscent of green tomato, almond and herbs.
On the palate, there is a harmonious bitterness and spiciness, with a pleasantly persistent finish. This variety lends itself particularly well both for raw consumption, on salads and vegetables, and for cooking, enhancing traditional Mediterranean dishes.
Moresca, cultivated according to the strict criteria of organic farming, expresses its quality at its best in extra virgin oils that respect the environment and enhance the Sicilian territory, guaranteeing an authentic and genuine product.
Intense green color, fresh and delicately fruity fragrance reminiscent of herbaceous tones and remains unchanged over time; excellent flavor and aroma on the palate
The Extra Virgin Oil
We have always cared passionately for the Poderi di Palazzo Santostefano, carrying on a family tradition that, from the land to the table, holds the secret of an excellent oil
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