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