The Olive Oil

The olives of Mortellito are processed within 6 hours from the harvesting. After cold extraction, the oil is stored in stainless steel silos where it settles naturally.
The oil is bottled either in glass bottles or aluminium cans depending on the demand.



Mortellito Extra Virgin Olive Oil

Region: Sicily
Production Area: Noto
Classification: Olio extra vergine di Oliva Italiano
Variety: 80% Moresca / 20% mixed variety
Harvesting method: mechanical harvesters / hand stripping
Harvest period: October / November
Height above sea level: between 40 and 80 meters
Extraction system: continuous cold cycle
Farming method:without herbicides, without treatment and / or chemical fertilizers and / or synthetic pesticide treatments limited to low doses of copper (25% of the dosage authorized EEC regulations 2092/91), sulphur and propolis.

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