Olio extravergine di oliva

Our oil is grown on the hills of Avola, in the Bochini district. The land, overlooking the sea, exudes the scents of all the aromatic herbs of the Mediterranean scrub.

Here, in the heart of the Val di Noto, our centuries-old Verdese Siracusana olive trees grow, enjoying the light and warmth of the incredible Sicilian sun for most of the year. And thanks to this unique climate, our fruit is ready for harvest as early as September.

We love picking the olives by hand, while they're still green, within the second week of the month. By harvesting earlier, we obtain a higher-quality oil, but the yield drops significantly, to about 12%.

Once harvested, we place the olives in shallow, ventilated crates and store them in a cool, dry place. This prevents heat from causing fermentation, which could compromise the quality of the oil. After a few hours, the olives are taken to the mill, where they are immediately pressed.

The pressing takes place on a dedicated organic line at low temperatures, maximizing the product's organoleptic characteristics. The freshly pressed oil is then stored in nitrogen-sealed stainless steel containers, kept at a controlled temperature.

Casa Libellule's Verdese single-variety olive oil has earned the Sicilian PGI designation, and our company is strictly organic. From an organoleptic standpoint, it is a balanced oil, characterized by a medium green fruity flavor, medium bitterness, and medium spiciness.