Our EVOO is entirely produced from Sicilian olives of the cultivar of Nocellara del Belice, handpicked and crushed within 12 hours from the harvesting. We do this from October to November, in the hills of Montevago. The crushing process is done with hammers. We extract using a cold cycle (<27 degrees). Our yield is 16 to 24 liters of oil from 100 kilograms of olives. Conservation is done in stainless steel silos. The resulting oil is not filtered and has a low free oleic acidity.
AMODEO'S FARM born from the passion for growing olives of three generations of Amodeo family. Today, with gained extensive experience in sales and internationalization , we wanted to create a modern brand that aims to spread the knowledge and culture of the EVOO, welcoming company tours with guided tastings and experiences in the chain.
AMODEO'S FARM aims to produce high quality extra virgin olive oil, paying close attention to the cultivation of olive trees, with particular regard to the use of environmentally friendly systems.