How is it made?

The Monti Iblei PDO must be produced with a minimum of 80 % of varieties among «Tonda Iblea», «Moresca», «Nocellara Etnea», «Verdese» «Biancolilla» and «Zaituna».

PROCESSING

First step is the harvest, made from tree by hand or using mechanical tools/machines.
The transport is made in perforated containers for avoiding any kind of fermentation or heating of the olives.

MILLING/PRESSING
It must occurs withing 48 hours from the harvest with continuous cycle and/or cold pressing extraction process.
All phases for the extraction of the oil must be done using physical-mechanical plants, in order to produce oils that respect the original features of the fruit, for preserving taste, aromas, polyphenols, etc..