For generations the Cutrera family has been dedicating to the cultivation of olive trees and olive oil production, a profession carried on for decades with the passion and the love that binds this family to its land. The company's origins date back more than a century ago, records show that in 1906, the family Cutrera was dedicated to the cultivation and care of olive trees in Chiaramonte Gulfi, a small town in the south-eastern area of Sicily.
Giovanni Cutrera, the head of the family, founded the first mill in 1979, with the help of his wife Mary, after having grown up working in an old mill with millstones in which it was using the help of mules and presses.
Even if the company's management is in the hands of three children, Giovanni and Maria have left a valuable legacy made up of principles, values and knowledge that the farm's members put into practice in every daily action.
The Frantoi Cutrera currently has two plants with three extraction lines, a warehouse for the storage of oil and a bottling plant, manages 50 hectares of olive groves in the Iblei mountains area and export the precious olive oil in more than 46 countries worldwide. Recently, the family Cutrera has added a new branch to the production of olive oil, a gourmet laboratory where it is prepared a new selection of products, preserves, jams, and typical Sicilian recipes.
The first point of strength of Frantoi Cutrera is the geographical position of the olives trees. Here the centuries-old olive trees have been thriving in their natural habitat for thousands of years. The techniques of cultivation, harvesting and processing of olives, rooted in the history of the island. The olives are harvested by hand picking, to avoid damage to the drupe, are brought to the mill and milled the same day. Beyond the historic olive groves, the company is moving towards innovation of farming facilities..
The second point of strength is represented by the three extraction lines all strictly working in a controlled temperature environment (Cold Extracted Olive Oil). The three lines are different in the centrifuge extraction method, but also in the method of mincing, these factors allow a great versatility of plants that are adapted to the different characteristics and levels of ripeness of the olives. All phases are strictly followed step by step and this allows to obtain an excellent olive oil, unmistakable fruity, balanced bitter and spicy in the mouth.
The family is constantly looking for technologically advanced machines that allow getting the highest quality from olives that nature offers, repaying the nature with innovative techniques that allow working in a "sustainable" way using the production waste as a fuel, fertilizer and animal feed.
Another point of strength is the method of preservation of the olive oil, it is stored at controlled temperatures in stainless steel containers and under nitrogen. In addition, during the bottling process, the use of nitrogen during all phases and in the bottle can preserve not only the chemical characteristics of the oil, but also the valuable qualities.
The know-how is finally the last, but not the least important factor that has allowed since the birth of the first olive oil to achieve many successes. Currently Frantoi Cutrera have developed several extra virgin olive oil lines, both PDO and organic, single variety and blends.
Frantoi Cutrera products are the result of a combination between the sun, climate, land and the passion that all family members and employees devote to work every day to achieve the highest quality that today is recognized and certified by over 400 Awards and Recognition obtained throughout the world in the last 16 years.