In the Mediterranean basin, olives have been cultivated for about 6000 years and, like vines, its cultivation has spread with civilization expansion. On Etna olives are cultivated mainly in the northern and southern sides.

The most widespread variety is the indigenous Nocellara of Etna. The extra virgin olive oil of Benanti is produced with olives from age-long trees, cultivated in the northern side of Etna from 600 to 900 meters of altitude.

The olive variety used is almost exclusively Nocellara of Etna. In this region the climate is temperate, characterized with considerable temperature changes.

The terrain is sandy and volcanic. The olives are harvested by hand, at the beginning of their veraison (from green to blue-black). They are immediately brought to the oil-mill where they are cold-pressed with particular care for hygiene.

Thus oil is produced and left to decant naturally and then immediately transferred in bottles. This procedure does not alter the nutritional and organoleptic qualities of this very important Mediterranean dressing.