The Making

Discover the meticulous journey behind every bottle of Olio Eternini. From the early hand-picking of vibrant green Nocellara del Belice olives in the sun-kissed groves of Partanna, Sicily, to the cold-press extraction that preserves their rich flavors and nutritional integrity, learn how our dedication to tradition and quality crafts an exceptional extra virgin olive oil.

What makes this extra virgin olive oil so special?

Produced with a single variety of olives: 100% Nocellara del Belice

This fine olive variety is native to Western Sicily and boasts a history spanning thousands of years.

Characteristics: Large in size with firm, crunchy, and slightly bitter pulp, these olives are easily digestible and rich in polyphenols.

Health benefits: Polyphenols provide a wide range of health benefits, including powerful antioxidant, anti-inflammatory, and anti-microbial properties, and they promote the absorption of vitamins A, D, and K.

Early and manual harvest

Early harvesting results in very green olives. From their pressing we obtain oil with reduced levels of acidity and peroxides in favor of a high percentage of polyphenols.

The harvested olives are immediately taken to the mill and the pressing process begins within a few hours.

Cold-press extraction by mechanical methods

Meticulous washing to remove dust, leaves and twigs.

Crushing in an adjustable perforated grid that determines the density of the olive paste and minimizes its contact with oxygen.

Grinding at low temperature to preserve the maximum amount of polyphenols and aromas in the oil.

Cold extraction without the addition of water - the most effective technique for preserving the flavor, aroma, polyphenols and nutritional values of the highest quality oil.