Our production procedures aim to guarantee the high quality of our extravirgin olive oil, for which we chosed the commercial name “Il Sibarita”.

The Cerrigone Farm has been able to combine the traditional experience of the country people to the most advanced production technologies and to obtain a very high quality product, characterized by very low grade of acidity and great sensorial harmony.

The Picking

In order to obtain such a high quality product, harvest must be anticipated to mid October.


In this period olives are still green, contain the maximum quantity of oil and other important components like polyphenols, carotenoids and vitamin A.

La Raccolta

The persistence of olives on the trees would compromise their sensorial qualities and make most of their curative properties decay.

Olives are picked up manually and pressed within the following twelve hours, to prevent fermentation, that could spoil the final product.

Production process

The Cerrigone Farm makes use of an olive press for non-stop cold pressing, situated next to the farm.

Within 12 hours from picking, olives are washed and defoliated, since the chlorophyl of leaves could make them turn rancid. Then they are crushed by an olive-crushing and become a mixture of pulp and stones.

The second step is called kneading and is made in special kneading machines. It is a very delicate moment: olive dough is mixed again at a controlled temperature, for 25 minutes maximum: in this way, its volume decreases and the emulsion oil in water becomes finer.

Then comes the extraction: olive dough is put into a horizontal centrifuge (decanter) with the addition of water (10 to 20% of olive dough weight) at maximum temperature 26°C.

Product is then stored in tanks with modified atmosphere and controlled temperature, to preserve all sensorial qualities of our oil and enable a natural decantation.

Production details
  • Place of origin: Ionian hills, before the Sila forest
  • Height of plant: 250 metres on the sea level
  • Exposure: South-East
  • Extension: 10 hectares
  • Cultivars: Carolea, Nocellara del Belice, Ascolana Tenera, Coratina
  • Age of trees: young trees not yet fully productive
  • Picking: manual
  • Maximum storage time before manufacturing: max 12 hours
  • Harvest period: from 10th to 20th October, when drupes are green
  • Olive pressing: olive press for non-stop cold pressing
  • Kneading time: 15 to 25 minutes
  • Extraction: centrifugation in a decanter
  • Decantation: natural or filtration through cotton
  • Storage: silos made of stainless steel with nitrogen insufflation
  • Bottling:
    • semi-automatic plant
    • Dark green bottles called "Marasca"
    • Sizes: 0.25 – 0.50 – 0.75 litre
  • Chemical analysis:
    • Acidity range 0.1 – 0.3 % oleic acid
    • Peroxide range: 6.4 – 10 meq 02/kg

Download Analysis Certificate in PDF format