How Di Giovanna does olive oil

by Di Giovanna

The harvest of the olives at Di Giovanna has begun for the 2012 GERBINO Olio!  Each year harvest starts a bit earlier than most growers in the area, this means less extraction but more freshness, concentration and lower acidity.   The Di Giovanna team hand harvests alternating days harvesting Biancolilla and Nocellara del Belice on the 11 hectares owned by the Di Giovanna family.

The olives are cold pressed each evening in a certified organic facility in Sambuca di Sicilia, overseen by Gunther & Klaus.  The oil is decanted in stainless steel tank at the Di Giovanna wine cellar before bottling and packaging.

Here are a few photos from the first day of the olive harvest (October 19th) and at the olive oil press.

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The 2012 Gerbino Extra Virgin Olive Oil (EVOO) will be available in November!  Please call or email us for pricing and availability…

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