Azienda Agricola e Resort Mandranova

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.

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Biancolilla
Cerasuola
Giarraffa
Nocellara

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

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

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

Cultivar(Italiano) 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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