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The olives are harvested by hand and then processed in traditional oil mills to obtain a fine oil, with a fruity aroma and a perfect balance between bitter and spicy.
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The Carolea olive variety, typical of the Calabria region in Italy, has also become very popular in Sicily.
Carolea olives are medium sized, oval in shape and intense black in colour. They are appreciated for their soft, sweet and slightly spicy taste. These olives are often used for the production of a high-quality olive oil.
The olives are harvested by hand and then processed in traditional oil mills to obtain a fine oil, with a fruity aroma and a perfect balance between bitter and spicy. Sicily, with its ideal climate, has become one of the main production areas of Carolea olive oil.
Monocultivar Carolea
The olives come exclusively from our farm. The harvest begins at the end of September.
The olives are processed immediately after harvesting, in the company's two-phase oil mill. The oil obtained is filtered and stored in steel silos, under nitrogen.
Intense fruity, with hints of fresh grass, artichoke and tomato. Bitter and spicy in harmony. Deep green color with golden reflections.