On the slopes that run gently down to the crystal-clear sea at the ancient Greek settlement of Selinunte, olives have been cultivated for centuries; here stands the "Case di Latomie" organic farm.
The Centonze family, who have owned the estate since 1953, has always made olive production their utmost priority, focusing from the outset on organic farming.
The best olives are hand-picked in October to be cold pressed and turned into oil. The particular characteristics of soil and climate, the ancient trees and the family's passion and love of tending them make Centonze oil a genuine treasure. This is a pure food, ideal for exalting all the flavours of typical Mediterranean cuisine.
Nocellara del Belice is the only Italian olive that can boast two DOP certifications (for oil and table olives).
This olive variety is characterized by an excellent flesh-to-stone ratio and a moderate sugar content.
The drupe is large and spherical, of an intense green colour turning wine-red as it ripens. The flesh is crisp and detaches easily from the stone. The colour is bright green and the flavour slightly sour with hints of spicy and bitterness.