Extra virgin olive oil
Our Green Gold
Culcasi extra virgin olive oil is an artisanal product that treasures the experience of those who cultivate olive trees with love and respect for nature. Its luminous green hue holds precious beneficial properties: freshness, very low acidity, and a high concentration of polyphenols.
With Culcasi extra virgin olive oil, notes of grass, green almond, and artichoke play on your dishes—whether raw or cooked—turning every meal into a waltz of flavours.
Production of excellence…
At Agricola Culcasi, tradition teaches us respect for the land and its fruits to obtain the best products to bring to your table.
That is why our olives are exclusively hand-picked and milled within 2 hours of harvesting to preserve all their properties.
Furthermore, Culcasi extra virgin olive oil is cold-extracted using a two-phase process to maximumly preserve freshness, aromas, nutrients, and polyphenols.
… respecting Nature
The superior quality of our oil starts in the field: it is the direct result of a deep commitment to sustainable cultivation methods.
We use exclusively organic fertilisers and practice broad bean sowing to enrich the soil naturally. We preserve the deep structure of the soil with shallow ploughing and follow natural cycles for every intervention on the plants.
But how is such a precious extra virgin olive oil created?
100% Sicilian varieties
Today, our olive groves span an area of approximately 25 hectares, where we dedicatedly tend to over 4,000 trees. With our oil, we have chosen to celebrate Sicilian identity: our olive trees belong to three native cultivars, selected for their unique character:
Cerasuola (70%)
The undisputed star of our groves, giving the oil a peppery, full-bodied, and typically Mediterranean taste.
Nocellara (20%)
Appreciated for its intense vegetal notes of green tomato and aromatic herbs.
Biancolilla (10%)
A niche variety, used to bring balance and delicacy to the final blend.
Protecting the flavour of Sicily
Our commitment to cultivating native Sicilian varieties has a clear goal: to enhance the agricultural heritage of the region and protect biodiversity, ensuring the survival of local plant species that cannot be found anywhere else.
In every olive we press, the taste of Sicily is enclosed.
How our oil is created
The journey that leads to the creation of our oil follows slow rhythms and precise gestures:
Soil care and nutrition
We start by nourishing the soil with organic fertilisers and broad bean green manure to ensure natural fertility.
Cultivation and pruning
After fertilisation, we carry out shallow ploughing and prune the plants to encourage optimal aeration and lighting.
Monitoring and growth
During the spring and summer months, we closely follow the flowering and fruit-setting phases, allowing the olives to ripen according to nature's cycles.
Selective hand-picking
In late autumn, the olives are hand-picked at their ideal ripening moment to ensure the maximum polyphenol content.
Crushing and protection
Within 2 hours of harvesting, the olives become oil through cold crushing, immediately protected in a nitrogen-controlled atmosphere.
