PRODUCERS:
AZIENDA AGRICOLA Sciauro di Sicilia
Sciauro di Sicilia (Scent of Sicily) covers an area of about 30 acres in the hilly surroundings of Castelvetrano, in the heart of Valle del Belice, a few miles from the shores of the Mediterranean Sea. The farm is home to about 3,000 olive trees that are between five and 100 years old.
The team is comprised of Baldassarre, a young and reliable farmer, Francesco, an experienced and rigorous agronomist capable of matching old farming traditions and modern technologies, and Alessandro, a friend who plays a crucial role in ensuring the highest quality for the farm’s product.
The farm’s goal is to offer a product with the highest possible quality standards, testified by the DOP (Protected Denomination of Origin) quality certification, the highest level of quality certification for olive oil in Italy.
The farm’s extra-virgin olive oil is produced with full respect to the local tradition, generations old. A large effort is made to provide an outstanding olive oil of superior quality. Each bottle is numbered, filled and labeled by hand.
~Magaria Limited Edition Extra Virgin Olive Oil 2009
~Sciauro di Sicilia Extra Virgin Olive Oil
~Magaria Extra Virgin Olive Oil
~LuMe' Extra Virgin Olive Oil 2009
AZIENDA AGRICOLA F.A.M
AZIENDA AGRICOLA F.A.M
Flora, Antonio and Maria Tranfaglia, three siblings with the desire to put into fruition and to consolidate the passionate initiative of their father Marciano: to make the art of olive oil the pride of a land for centuries rich in nature, Irpinia.
FAM is located in the comune of Venticano, in the small hillside village of Irpino; its dedication to the search for perfection in the art of oil in the few years since its birth in 2000 has gained the appreciation of many lovers of good oil. The irrefutable basic idea for the Tranfaglia family is that the quality of the oil is primarily determined by the olive trees and then by all the other phases of production. The heart of the company is the factory; its 1800 square meters are divided into large rooms according to the different production phases, the working of the olives, the conservation and the packing of the olive, keeping intact the link between the oil tradition and the use of more modern technology. The company has a tasting room, meeting room and store opened to the public. It is open all year round.
~Dominus Riserva EVOO 2009
~Dominus Riserva EVOO 2009
AZIENDA AGRICOLA Masserie di Sant’Eramo
The Masserie di Sant'Eramo brand originates from the prestigious Apulian farmhouses called Masserie. People who lived in the Masserie performed traditional rural chores, such as cultivation, harvesting, creating products from the land and cattle breeding.
Tradition, care and passion for quality are what has always made Masserie di Sant’Eramo successful, as well as the choice to respect the basic principles of the Mediterranean Diet, the use of artisan techniques, and finding the perfect balance between nutritional properties and taste.
At Masserie di Sant'Eramo, from olive cultivation and harvesting to their selection and processing, from bottling to quality assurance, scrupulous care and control are exercised to bring the consumer the very best product. Therefore, they guarantee a complete control over all phases of production and an optimal traceability of their products.
Masserie di Sant'Eramo extra virgin olive oil is made from handpicked olives, harvested at the height of ripeness. The method used to pick the olives is known as brucatura and results in the least bruising of the fruits. Masserie di Sant’Eramo’s extra virgin olive oil is produced from selected olives of the Coratina and Ogliarola Barese species varieties. Only olives that pass rigorous scrutiny are pressed to become Masserie di Sant’Eramo extra virgin olive oil. The olives are pressed within 24 hours of being picked to ensure that the bouquet and flavor of these premium olives are kept intact. Prized among oil-bearing varieties, Coratina olives give the oil body and the fruity aroma of fresh olives, and Ogliarola olives round off its taste.
~Masserie di Sant'Eramo Extra Virgin Olive Oil-Organic
~Masserie di Sant'Eramo Extra Virgin Olive Oil-Organic
AZIENDA Trampetti
The Trampetti farm, located in the centre of Italy in the province of Umbria near the historic city of Foligno, comprises 30 hectares (63 acres) of olive groves and wheat fields.
The farm was founded about a hundred years ago by Eugenio Trampetti when he began cultivating various strips of land in the prized hills between Assisi and Spoleto, including the cultivation of parcels in Trevi, where the offices are now based.
For a century Trampetti's small size and valued locations for growing olive trees have favoured the production of exceptional quality oil. Nonetheless, the new generations of the Trampetti family are continuously taking the quality of Trampetti Extra Virgin Olive Oil to higher levels, constantly improving traditional agricultural practices. Total production is comprised of 20% of organic extra virgin olive oil (certified by AIAB, the Italian Association of Organic Agriculture), 50% of certified D.O.P Umbria and only 30% of uncertified extra virgin.
Three types of olive varieties, the moraiolo (80/90 %), frantoio and leccino. In order to maximize the quality of this oil the olives were first carefully hand-picked then carried to the mill twice a day in small, 20 kg containers. This procedure is aimed at preserving freshness and minimizing bruising and oxidation, the principle enemies of quality and flavour.
Just a few hours after being picked the olives were cold-pressed in a traditional granite stone mill.
The fresh oil remained unfiltered at cool temperatures in stainless steel tanks, and was clarified simply by being decanted from one tank to another.
The resulting quality of the harvest is immediately evident. The extra virgin olive oil is green in colour and shows a vibrant, lively flavour, due in part to the fruitiness of the olives handled in such a way as to maximize flavour and minimize oxidation, but also to the peppery, slightly grassy organoleptic qualities of the local moraiolo olive.
The Trampetti farm, located in the centre of Italy in the province of Umbria near the historic city of Foligno, comprises 30 hectares (63 acres) of olive groves and wheat fields.
The farm was founded about a hundred years ago by Eugenio Trampetti when he began cultivating various strips of land in the prized hills between Assisi and Spoleto, including the cultivation of parcels in Trevi, where the offices are now based.
For a century Trampetti's small size and valued locations for growing olive trees have favoured the production of exceptional quality oil. Nonetheless, the new generations of the Trampetti family are continuously taking the quality of Trampetti Extra Virgin Olive Oil to higher levels, constantly improving traditional agricultural practices. Total production is comprised of 20% of organic extra virgin olive oil (certified by AIAB, the Italian Association of Organic Agriculture), 50% of certified D.O.P Umbria and only 30% of uncertified extra virgin.
Three types of olive varieties, the moraiolo (80/90 %), frantoio and leccino. In order to maximize the quality of this oil the olives were first carefully hand-picked then carried to the mill twice a day in small, 20 kg containers. This procedure is aimed at preserving freshness and minimizing bruising and oxidation, the principle enemies of quality and flavour.
Just a few hours after being picked the olives were cold-pressed in a traditional granite stone mill.
The fresh oil remained unfiltered at cool temperatures in stainless steel tanks, and was clarified simply by being decanted from one tank to another.
The resulting quality of the harvest is immediately evident. The extra virgin olive oil is green in colour and shows a vibrant, lively flavour, due in part to the fruitiness of the olives handled in such a way as to maximize flavour and minimize oxidation, but also to the peppery, slightly grassy organoleptic qualities of the local moraiolo olive.
Frantoio Franci
Frantoio Franci has given an outstanding performance as in shown by the many excellent extra virgin olive oils proposed, and is awarded the prize as Olive Oil Mill of the Year 2010 (Olive Oil Guide “ L’extravergine” edited by Marco Oreggia”).
Founded in 1958, Frantoio Franci is set in Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the River Orcia with a 10-hectare olive grove. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove proceeding to transform the old barn into an oil-mill. The year 1995 marks a turning-point in the history of the family firm; it sees the beginning of the precious collaboration between Fernando, with his lifetime of experience, and his son Giorgio, who was to bring a new lease of energy and his modern business skills.
Frantoio Franci is the only company in the world to have won the “ Leone d’Oro” prize 3 times, awarded by the “Maestri Oleari”, the most important and prestigious international olive oil competition, and 5 times the “Ercole Olivario” prize; the two top awards in the olive oil field. In 2005 it was also awarded the prize for “Best Tuscan Oil-Mill”.
The Slow Food Guide awarded Frantoio Franci top marks -Three Olives - in 2008
The olive oil Guide “L’Extravergine”, edited by “Marco Oreggia”, named Frantoio Franci as “Best Extraction Method” in 2009, and “Best Producer of the Year” 2010, with more than 3.000 oils from 34 countries participating.
Frantoio Franci has given an outstanding performance as in shown by the many excellent extra virgin olive oils proposed, and is awarded the prize as Olive Oil Mill of the Year 2010 (Olive Oil Guide “ L’extravergine” edited by Marco Oreggia”).
Founded in 1958, Frantoio Franci is set in Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the River Orcia with a 10-hectare olive grove. In that year the brothers Franco and Fernando Franci purchased the famous Villa Magra olive grove proceeding to transform the old barn into an oil-mill. The year 1995 marks a turning-point in the history of the family firm; it sees the beginning of the precious collaboration between Fernando, with his lifetime of experience, and his son Giorgio, who was to bring a new lease of energy and his modern business skills.
Frantoio Franci is the only company in the world to have won the “ Leone d’Oro” prize 3 times, awarded by the “Maestri Oleari”, the most important and prestigious international olive oil competition, and 5 times the “Ercole Olivario” prize; the two top awards in the olive oil field. In 2005 it was also awarded the prize for “Best Tuscan Oil-Mill”.
The Slow Food Guide awarded Frantoio Franci top marks -Three Olives - in 2008
The olive oil Guide “L’Extravergine”, edited by “Marco Oreggia”, named Frantoio Franci as “Best Extraction Method” in 2009, and “Best Producer of the Year” 2010, with more than 3.000 oils from 34 countries participating.
