Monocultivar Cerasuola IGP - Frantoi Cutrera

The quality of our Monocultivar Cerasuola begins in the field but is refined in the oil mill thanks to our relentless research. By combining study and experience, we have in fact created an innovative system that allows us to set and, consequently, manage every single process of the production plant according to a personalized (secret) "recipe" for each cultivar, origin, and state of ripeness. This way, we can standardize and enhance the organoleptic properties of each olive variety, extracting only the best from each and thus creating our special blends.

Cerasuola variety plants are vigorous, with large branches that tend to extend upwards and dense foliage. Cerasuola olives are large (they can weigh more than 7 grams) and have an elliptical shape with a round apex and a rounded base. When ripe they take on a characteristic black-purple color with many lenticels on the surface. The fruitiness of the oil obtained is marked and has a characteristic scent of ripe tomatoes. The qualitative properties in this variety are preserved for a very long time.

Monocultivar Cerasuola olive oil is produced in our facilities using olives sourced directly from olive groves within our network, located in the Sciacca area. We only promote growers who can provide high-quality local raw materials, cultivated under organic farming methods. Above all, we support small-scale producers: we maintain an intrinsic connection with the local community of olive growers and small producers who supply our mills with the best of their harvests. This approach fosters sustainable development and adds significant value to the region.

Monocultiva Cerasuola PGI can be recognized by the specific brand on the packaging. It guarantees that the oil has been produced according to the specifications established by the "Consortium for the valorisation and protection of extra virgin olive oil PGI Sicily". In addition to the high quality standards (the same ones we follow for all our products), the specification requires that the oil be pressed within the Sicilian territory and only from olives grown on the island. A standard that we also follow for all the other extra virgin olive oils we produce.