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Uliveti Mandranova

Monocultivar

Extra Virgin Olive Oil

The distinctive individual quality of each type of olive emerges during the pressing process we use on our farm.

Our extra-virgin olive oils are “monocultivar”, i.e. obtained by different ways of pressing the olives according to each variety.

An accurate process control of each stage of the production ensure to obtain products of the highest quality, which has been recognized by several prizes awarded at both national and international level.

  • Biancolilla

    Biancolilla
  • Cerasuola

    Cerasuola
  • Giarraffa

    Giarraffa
  • Nocellara

    Nocellara

Biancolilla

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Biancolilla
  • CultivarBiancolilla
  • Altitude100 - 200 mt above sea level
  • HarvestBy hands an by mechanical facilitator
    During the first ten days of October
  • ExtractionIn our olive oil mill, immediately after harvest
    The cycle is continuous and based on the two phases method (by adding no water in the process)
    Storage in still tank - with nitrogen - after filtration
  • ColorPale green
  • Organoleptic propertyMedium fruity, with a fragrance of herbs and tomatoes
    Bitter and pepper balanced
  • PackingIn our mill, with our equipment (without oxygen)
    Bottling in dark bottles and tins
  • Can be used on fish courses, steamed or in foil fresh goat cheese and to make cakes

Cerasuola

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Cerasuola
  • CultivarCerasuola
  • Altitude100 - 200 mt above sea level
  • HarvestBy hands an by mechanical facilitator
    During the second ten days of October
  • ExtractionIn our olive oil mill, immediately after harvest
    The cycle is continuous and based on the two phases method (by adding no water in the process)
    Storage in still tank - with nitrogen - after filtration
  • ColorDark green
  • Organoleptic propertyMedium fruity, with a taste of olive, hay, almond and marjoram
  • PackingIn our mill, with our equipment (without oxygen)
    Bottling in dark bottles and tins
  • Can be used on legumes, vegetable soups, red meat and matured cheese

Giarraffa

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Giarraffa
  • CultivarGiarraffa
  • Altitude100 - 200 mt above sea level
  • HarvestBy hands an by mechanical facilitator
    During the third ten days of September
  • ExtractionIn our olive oil mill, immediately after harvest
    The cycle is continuous and based on the two phases method (by adding no water in the process)
    Storage in still tank - with nitrogen - after filtration
  • ColorPale green
  • Organoleptic propertyLight fruity, with a taste of fruit, basil and lettuce
    It is a sweet oil, with a light bitter and peppery after taste
  • PackingIn our mill, with our equipment (without oxygen)
    Bottling in dark bottles and tins
  • Can be used on fish course, carpaccio, green light salads, white meat, fresh cheese and to make cakes

Nocellara

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Nocellara
  • Cultivar(IT) Nocellara del Belice
  • Altitude100 - 200 mt above sea level
  • HarvestBy hands an by mechanical facilitator
    During the first ten days of October
  • ExtractionIn our olive oil mill, immediately after harvest
    The cycle is continuous and based on the two phases method (by adding no water in the process)
    Storage in still tank - with nitrogen - after filtration
  • ColorDark green with golden shades
  • Organoleptic propertyFruity, with a pleasant fragrance of new-mown grass, artichokes and tomatoes. The marked spicy flavor blends with a delightful bitterness
  • PackingIn our mill, with our equipment (without oxygen)
    Bottling in dark bottles and tins
  • Can be used on tuna fish marinade, vegetables au gratin, mollusc, stewed fish, grilled meat matured cheese
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