OUR OLIVE OIL
No two olive oils are created equal. Discover what makes Vitaleone stand out in the crowd.
OLIVE OIL - A FAMILY TRADITION
For over 100 years our family has been producing our own Extra Virgin Olive Oil in the provinces of Trapani and Palermo, Sicily. This liquid gold has never been sold outside of the island, and has been a local treasure for over a century.
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It is our dream to bring to bring our authentic Sicilian Extra Virgin Olive Oil to your table, void of adulteration and flavor defects, perfect for creating that magical dish.
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This EVOO has blessed our family with great health and countless memories around the table. It is our privilege to bring it to yours.
PALERMO
TRAPANI
AROMA & TASTE
Color: Green with Golden hues
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Olive Variety: 100% Cerasuola
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Aroma: Intense fruity with herbaceous, tomato, and artichoke notes
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Taste: Fruity and spicy with medium degree of intensity
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BITTER
PUNGENT
FLUIDITY
OLIVE FRUITY
GRASS
FRESH ALMOND
ARTICHOKE
TOMATO
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THE PROCESS
OLIVE OIL EXTRACTION
HARVESTING
To produce high-quality EVOO it is essential to choose the perfect harvesting time. Per tradition our harvest begins around the 2nd week of October. We harvest the olive by hand and transport to the mill to be pressed within 48 hours.
WASHING
At the mill, olives are washed in order to remove all foreign matter such as leaves, twigs, stems or other debris to avoid any adverse impact on olive oil organoleptic characteristics.
CRUSHING
After the olives are prepared for extraction, they are crushed or ground using mills or grinders. The mills may be stone or metal hammer mills. The result is an "olive paste".
POLISHING/SEPERATING
The olive oil may be passed to another separator which spins the olive oil and removes any remaining water from the olive oil.
EXTRACTION
After malaxation, the mix is passed to a centrifugal extractor. The objective is to separate the pomace (skins, pits and olive solids) from the oil.
MALAXING
The olive paste is put into a malaxer which is a trough with spiral mixing blades. The temperature within the malaxer is monitored to ensure that the olive paste is not heated above 27ºC (80.6ºF).
STORAGE
Important to note that our Vitaleone olive oil is unfiltered and unrefined olive oil stored in temperature controlled steel tanks, which are free of oxygen and light, until it is ready to be bottled.
BOTTLING
The olive oil is bottled and labeled with the appropriate indications. Bottles are kept away from light and warm temperatures until they are transported to our warehouse.
WATCH THIS VIDEO TO SEE THE PROCESS