THE PRODUCTION METHODS
Our method arises from the encounter between tradition and innovation, with a single goal: to preserve the freshness, aromatic profile, and nutraceutical potential of the fruit.
The olives are hand-picked at the perfect stage of ripeness, when they release their full bouquet of aromas and reach the highest concentration of polyphenols. They are then cold-pressed within 24 hours, ensuring that their sensory and health-promoting properties remain intact.
The oil is then preserved in stainless steel silos at controlled temperature, saturated with food-grade nitrogen: a choice that protects it from oxidation and keeps its aromas, fragrances, and active compounds perfectly unaltered.
A simple yet rigorous method, the result of generations of experience and a constant commitment to quality and well-being.
OUR CULTIVARS
Sicily is a land of extraordinary biodiversity, and Provenzani olive oils are born from the encounter of noble cultivars such as Nocellara, Biancolilla, and Cerasuola, each expressing their unique aromatic richness and nutraceutical value.
Every variety carries its own character: Nocellara brings freshness and herbal notes, Cerasuola adds intensity and persistence, while Biancolilla offers delicacy and balance.
This diversity is not just about taste: it also means different profiles of polyphenols, antioxidants, and natural nutrients that make extra virgin olive oil a true ally for everyday well-being.
We carefully select and harmonize these nuances to create unique blends and signature single-varietals, designed to move the senses while enriching the table with precious benefits.
