Sicilian Cold Pressed Extra Virgin Olive Oil
About us
Olio di Luigi is a Sicilian Cold Pressed Extra Virgin Olive Oil, produced by brother and sister Luigi Scibetta and Salvina Mendola.
The majority of the olive and fruit trees were planted by their father, Filippo, in the 1950’s.
A restaurateur by profession, his passion for food led him back to Sicily every year to harvest the olives.
“The Presidents Farm” on which the olives are grown, was formerly owned by the President of the salt mines, and has now been in the family for 80 years.
The olive grove is perched on a small mountain with 260 olive trees in the Province of Agrigento, situated in the heart of rural Sicily. Every autumn, the olives are hand-picked with a team of extended family, friends and local helpers.
Luigi oversees the agriculture and production of the olive oil, and Salvina handles marketing and sales.
We are very proud to continue the family legacy and we trust you will enjoy our authentic flavours of Sicily.
Our Olives
Our Extra Virgin Cold Pressed Olive Oil is made up of three different types of trees – Biancolilla, Carolea and Nocellara del Belice.
These olives all have distinct characteristics which when combined give a rich aroma of fresh raw olives, and a deep gold-green colour. The oil is fragrant, and has a smooth creamy texture, which enhances the gastronomical dining pleasure.
The flavour is buttery and soft at first and then a kick of delicious peppery spice, and not forgetting the smell which incredibly hits your nose with fresh, fruity tones.
100% Organic
Although we are not certified organic, we do not use any chemical fertilisers and no chemical pesticides.
The olive grove are surrounded by almond and fruit trees where the bees cross pollinate with the olive trees, which adds to the great taste and unique flavour.
Every other year we add salt rocks around the trees, then when it rains the minerals from the rocks are filtered into the soil, which adds extra nutrients (similar to grow bags).
The local shepherd and his sheep graze on our land which adds a little of Mother Nature’s fertiliser!
Cold Pressed
After picking the olives they are transported to an olive press - ‘frantoio’ - where they are washed, crushed and pressed into liquid gold, within 48 hours.
Cold Pressed retains the full aroma, the vitamins and the flavour of the fruit, this means that the olives are not heated up in anyway during the pressing as heating the olives increases the yield (oil produced) “but” changes the flavour of the oil.
“Chi Mangia Bene, Vive Bene!”
“Who Eats Well, Lives Well!”