Extra virgin olive oil

An organic extra virgin olive oil of the highest quality, pure, with a light fruity flavor and delicate on the palate. An oil produced with love and passion by our farm, located on the slopes of the Sicani Mountains (60 km from Agrigento), to honor the tradition of Italian cuisine and its excellence.
The extra virgin olive oil of our Pagano farm is produced from the cultivation of Biancolilla and Nocellara variety olives in the territory of Lucca Sicula (AG), in Sicily. Harvesting is carried out from October to December both by hand and with the aid of mechanical facilitators. The milling, that is the first phase of actual extraction, is carried out within 24/48 hours following the harvest: the olives are brought to the mills where the milling is carried out with cold extraction at a temperature below 37 °.
From these processes it is possible to obtain, in a few hours, an excellent extra virgin olive oil, organic and characterized by an acidity that does not exceed 0.08%, but which in our case is often less than 0.04%. In this way, the oil acquires truly unique properties for the body, bringing health benefits in terms of the cardiovascular system, digestive system, nervous system and skin, and it is no coincidence that it is used in wellness centers for skin treatments.
The Italian oil we produce is an organic oil of untreated olives. Home Delivery Available.
Buying an organic extra virgin olive oil of 100% Italian origin translates into precious support for local producers, through a certified and quality product that helps the economy of our land.


Extra virgin olive oil: Sicilian organic extra virgin olive oil campaign 2021/2022

What characterizes extra virgin olive oil as organic is substantially the production and cultivation process that adopts only natural substances, eliminating from the production processes the use of chemical substances (fertilizers, herbicides, insecticides) which is highly prohibited because it would alter the wholesomeness and genuineness of the oil. This attention translates into the safeguarding of our planet's natural resources and what derives from it is a high quality product that is healthier for health.
It all starts with the farming process.

The precision agriculture of the Pagano farm

We are distinguished by the adoption of a precision farming process, which uses the surveys of a weather station that allows us to check for the presence of insects such as the fly, the olive moth and the peacock's eye, parasites that attack olives causing an increase in the degree of acidity of the olives and therefore also of the oil. By monitoring the presence of these insects we are able to intervene with biological methods where there are already traces of parasites, or to prevent their attack. In this way, we can greatly reduce the degree of acidity of the oil, making it more delicate and light on the palate.

Sicilian organic extra virgin olive oil: the production process

The EC Regulation 1019-2002 establishes that organic extra virgin olive oil is obtained exclusively through conventional production methods, only from olives and through mechanical processes that involve only pressing the olives, without any addition of chemical additives.
The quality of our extra virgin olive oil is given by the process of harvesting the Biancolilla olives, a Sicilian variety that is characterized by an intense green color with golden reflections. The oil we get from these olives is fruity, light and very delicate.
The production method of our company is based on a pressing of the olives which takes place within 48 hours of harvesting. This aspect is fundamental because, if the conservation of the olives exceeds 48 hours, chemical processes could occur that increase the degree of acidity of the olive and of the oil itself.
The stages of organic extra virgin olive oil production are:

The harvest: is carried out from October to December by means of mechanical facilitators or by hand. Our harvesting process takes place when the olives are in the veraison phase, that is when their color changes from green to purple. This particular color indicates a ripening phase in which there is a greater quantity of oil in the olive and phenolic substances that will provide the oil with its organoleptic and nutritional qualities. This aspect allows us to produce an oil with a characteristic flavor and characterized by a color that tends to green.

Washing: this is the process aimed at eliminating the earth from the olives and has a double objective, namely to improve the quality of the extracted oil and prevent the breaking and kneading organs from wearing out.

The pressing: the olives are crushed until a coarse paste is obtained containing the peel (epicarp), the pulp (mesocarp) and the stones (endocarp) which drain facilitating the separation of the oil from the paste which takes place in the next phase.

The malaxing: it is a continuous and slow mixing of the olive paste inside a machine called malaxer. This process is fundamental and delicate, since it allows to untie the oil and water emulsions formed during the pressing. This allows the drops of oil to aggregate, facilitating the subsequent extraction process.

Extraction: with the aid of a centrifuge or a decanter, the oil paste undergoes a separation process, whereby the oil separates from the vegetation water and pomace, i.e. the residues of the olive and the fragments of the core. This process is very important to eliminate water residues and pulp fragments, thus ensuring a better degree of conservation of the oil.

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