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Olio Verde

Olio Verde’s creator, Gianfranco Becchina, set out to accomplish what many considered a follia (“folly”): develop a world-class olive oil in a land where quantity had always reigned over quality. He purchased and restored a historic agricultural estate on the outskirts of Castelvetrano, Sicily (owned for six centuries by the noble family Tagliavia Pignatelli Aragona Cortes), carefully revitalizing its 60 acres of 300-year-old olive groves. One of the first monocultivar (single-varietal) olive oils in Italy, Olio Verde sings in exaltation of the intensely green, nutty (noce means “walnut”) Nocellara del Belice olive.

Cultivation, Harvest, & Milling Techniques
An elaborate irrigation system delivers water to every tree from a nearby underground spring in the event of a rigorous summer draught. The olives are hand-picked when still green but with a light sheen of white that only persists for two weeks at the most. Picking the olives at this stage is regarded by many local growers as too early to harvest because of lower resulting oil yields. Gianfranco loves the intense flavors that come from this early harvest and it has become a signature taste profile that many American chefs adore. Using the continuous cycle method, the oil is not filtered and has bright green chlorophyll suspended in each bottle acting as a natural preservative.

Along with his two daughters, Gabriella and Valeria, Gianfranco now offers tours, visits, and bed and breakfast facilities to food and wine lovers interested in visiting his fascinating corner of Sicily. 

Address

  • Street: Via Santissima Trinita'
  • Postcode: 91022
  • City: Castelvetrano
  • State: Trapani (TP)

Contact

  • Telephone: +39-393-452-8656
  • Fax: +39-0924-191-6405
  • E-Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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