Sicilian olives come from trees small in size and with a typical pruning different from other regions. The aim is to defend the drupes from harsh variable environmental conditions: such as heat, drought and wind. The result is a really tasty oil, with a lower yield than other productions.
Farms producing olives for our Ecor oil supply chain are small olive-growing companies, not as specialized as those of other regions. The producers traditionally destine the major part of their production for the family needs and the surplus for the market. This aspect, together with the low yields, is reflected in a higher sales price compared to other regions.
• Giorgio Di Maggio farm, Contessa Entellina (PA): nocellara and biancolilla varieties
• Pietro Sannardo farm, Contessa Entellina (PA): Biancolilla and nocellara varieties
• Masseria La Chiusa di Giorgio Ferrara, San Giuseppe Jato (PA): nocellara, biancolilla, cerasuola varieties
• Giueppe Di Salvo farm, Baucina (PA): biancolilla variety
• Pietro Cirrincione farm, Baucina (PA): biancolilla variety
• Vullo farm, locality Vallelunga (CL): nocellara and biancolilla varieties Dima Borsellino farm, locality Sciacca (AG): biancolilla, cerasuola and nocellara varieties
The control of the processing phase includes the monitoring of traceability of:
• leaves and drupes (olives): from harvesting to the selection and qualification of the mill and milling
• milled lots: storage of extra virgin olive oil in dedicated silos and identified with the name Ecor
• masses ready for bottling: selection and qualification of the plant itself
• sampling: preparation of three samples for each batch of packaging, closed in numbered anti-burglary bags.
Cultivar: extra virgin olive oil IGP of Sicily is obtained from olives from about 27 cultivars of Sicilian germplasm (Art 2 of the specification). Those used for Ecor extra virgin olive oil are three: Biancolilla, Nocellara del Belice and Cerasuola.