Manfredi Barbera & Figli S.P.A.
Via E. Amari, 55/A
Palermo, Sicilia-90139, Italy

Olive Oil

Type Of Oil:

100% Naturally Flavoured Extra Virgin Olive Oil

Variety of Olives:

Biancolilla

Area of Origin:

Sicil

Altitude:

Mid hillside

Period of Harvest:

December

Method of Harvest:

Harvested by hand

Extraction System:

Continuous extraction; the oil is allowed to settle and then decanted naturally.

Filtering Method:

Natural fibre filters

Infusion method:

The oil is allowed to infuse with their respective seasonings for three months, then filtered.

Assortment:

- lemon, orange and mandarin

- garlic and chilli pepper

- sage, oregano, rosemary

Use:

-“ Agrumi di Sicilia”: to use fish carpaccio and fresh salads

- “Aglio e Peperoncino”: to use raw on spaghetti with fresh parsley and parmigiano (or grana or goat cheese)

- “Erbe Aromatiche Mediterranee” : to use on mixed salads or to a defining touch to barbecued foods

The new “Aromarizzati" Barbera are obtained following the classic recipe of our flavoured oils: extra virgin olive oil and natural extracts. “Agrumi di Sicilia” is the ideal finished seasoning for fish carpaccio os salads. "Aglio e Peperoncino" is the ideal seasoning for “spaghetti alla carrettiera”, a popular Sicilian recipe. "Erbe Aromatiche Mediterranee" completes and enhances the natural flavours of salads and grilled fish or meat.

Olive Oil

Type Of Oil:

100% Naturally Flavoured Extra Virgin Olive Oil

Variety of Olives:

Biancolilla

Area of Origin:

Sicil

Altitude:

Mid hillside

Period of Harvest:

December

Method of Harvest:

Harvested by hand

Extraction System:

Continuous extraction; the oil is allowed to settle and then decanted naturally.

Filtering Method:

Natural fibre filters

Infusion method:

The oil is allowed to infuse with their respective seasonings for three months, then filtered.

Assortment:

- lemon, orange and mandarin

- garlic and chilli pepper

- sage, oregano, rosemary

Use:

-“ Agrumi di Sicilia”: to use fish carpaccio and fresh salads

- “Aglio e Peperoncino”: to use raw on spaghetti with fresh parsley and parmigiano (or grana or goat cheese)

- “Erbe Aromatiche Mediterranee” : to use on mixed salads or to a defining touch to barbecued foods

The new “Aromarizzati" Barbera are obtained following the classic recipe of our flavoured oils: extra virgin olive oil and natural extracts. “Agrumi di Sicilia” is the ideal finished seasoning for fish carpaccio os salads. "Aglio e Peperoncino" is the ideal seasoning for “spaghetti alla carrettiera”, a popular Sicilian recipe. "Erbe Aromatiche Mediterranee" completes and enhances the natural flavours of salads and grilled fish or meat.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

100% Cerasuola

Area of Origin:

Western Sicily (D.O.P. Valli Trapanesi)

Altitude:

Medium hillside

Period of Harvest:

last week of October/ first week of November

Method of Harvest:

Harvested by hand

Extraction System:

Continuous cold extraction (within 6 hours form the harvest) and separation by centrifuge; the oil is allowed to settle and then decanted naturally

Filtering Method:

Unfiltered

Certifying body:

ICEA – C.C.I.A.A. TRAPANI

Appearance:

A slightly dense oil, brilliant green in colour with golden yellow reflections

Aroma:

Spicy with a persistent herbaceous flavour

Taste:

Intense fruity flavor. Well-rounded taste with greet tomato and almond finish

Use:

To perfect great dishes, to enhance the flavor of al dishes of the Sicilian cuisine.

“Lorenzo n.1” is a high quality extra virgin olive oil obtained from the selection of the best olives from organic farming, grown in a D.O.P. (Protected Denomination of Origin) area. The olives used are the ideal ones to produce a DOP Valli Trapanesi extra virgin olive oil, one of the most prestigious Sicilian D.O.P.s. The outcome is a product with a very strong personality, with the typical fragrance that recalls the fresh fruit and with a pleasant almond aftertaste.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

50% Biancolilla, 50% Nocellara

Area of Origin:

Central Sicily

Altitude:

500 mts

Period of Harvest:

4°week of October

Method of Harvest:

Harvested by hand

Extraction System:

Continuous alfa-laval cold extraction

Filtering Method:

Unfiltered

Appearance:

A slightly dense oil, golden green in colour

Aroma:

intense with grassy aromas, decisive and
fresh

Taste:

Intensely fruited taste with hints of fruit and
spices and a light almond aftertaste

Use:

In the preparation of sauces, on raw fish and in vegetable soups

This extra virgin olive oil is the result of a cooperation with the best Chefs of the restaurants participating to the “Soste di Ulisse” association. It is obtained from the selection of the best olive varieties, typical of the“Valli Siciliane”. Biancolilla and Nocellara are in fact varieties with distinctive features for their density, colour, fragrance and flavour and they have their most intense extolling in this oil.The result is a fruity oil full with hints of fruit, spices and a light sweet almond aftertaste.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

100% from Biancolilla olives

Area of Origin:

Central Sicily (D.O.P. Val di Mazara)

Altitude:

High hillside

Period of Harvest:

last week of October/ first week of November

Method of Harvest:

Harvested by hand

Extraction System:

Continuous cold extraction (within 6 hours form the harvest) and
separation by centrifuge; the oil is allowed to settle and then
decanted naturally

Filtering Method:

Unfiltered

Certifying body:

U.E. (AGROQUALITA') - ICEA

Appearance:

A slightly dense oil, golden yellow in colour

Aroma:

Mild with green almond notes

Taste:

Mild fruity flavor, well-rounded taste with light peppery finish

Use:

To use on all seafood dishes and on salads

From the best fruits of Central Sicily , like many precious emeralds hanging from the tree branches, we get this unique olive oil, a product of the faithfulness for organic farming and love for tradition. The result of so much scrupulous attention is “Lorenzo n.3” , a precious extra virgin olive oil of a mild fruity flavor and a well rounded taste with light peppery finish. Excellent.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

LORENZO N°1: Organic-P.D.O. Valli Tp
Cerasuola
LORENZO N°3: Organic-P.D.O. Val di
Mazara. Biancolilla
LORENZO N°5 : stone-removal process
. Nocellara del Belice

Area of Origin:

Sicily

Altitude:

High hillside

Period of Harvest:

second week of october

Method of Harvest:

Harvested by hand

Extraction System:

Milled by stone hammers within 24
hours from the harvest; extraction by
continuous system

Filtering Method:

Unfiltered

Certification Body:

U.E. (ICEA)
C.C.I.A.A. di Trapani
AGROQUALITA’

LORENZO N°1: Organic – Pdo Valli trapanesi.
A slightly dense oil, brilliant green in colour with golden yellow reflections. Intense fruity flavor. Well-roundedTaste with greet tomato and almond finish.
USE: To perfect great dishes, to enhance the flavor of al dishes of the Sicilian cuisine.


LORENZO N°3: Organic – Pdo Val di Mazara.
A slightly dense oil, golden yellow in colour . Mild fruity flavor, well-rounded taste with light peppery finish.
USE: To use on all seafood dishes and on salads

LORENZO N°5: stone-removal process.
A highly dense oil, bright gold in colour. Soft flavour of olives with noted creaminess.
USE: To perfect great dishes. To use in place of cream to amplify flavours.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

100% Nocellara del Belice

Area of Origin:

Central Sicily

Altitude:

High hillside

Period of Harvest:

Second week of October

Method of Harvest:

Harvested by hand

Extraction System:

Initial stone-removal process (within 12 hours from harvesting) followed by continuous extraction of the olive pulp; then oil is allowed to settle and then decanted naturally

Filtering Method:

Unfiltered

Appearance:

A highly dense oil, bright gold in colour.

Aroma:

Delicately spicy and floral

Taste:

Soft flavour of olives with noted creaminess

Use:

To perfect great dishes. To use in place of cream to amplify flavours

Lorenzo N° 5” is a simply unique oil obtained after much intense research: the careful selection of a single olive variety (100% Nocellara del Belice), the extraction process that gently removes the stone from the olive without harming the pulp, then under careful observation, the pulp is pressed at very low temperatures using an Alfa-Laval mill. The stone removal process eliminates the bitter component of the olive, thereby creating an intensely golden oil of noted creaminess with a delicately spiced aroma.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

CASTELLO DI RESUTTANA: PDO Val di
Mazara.
60% Biancolilla, 20% Cerasuola,
20% Nocellara del Belice
BAGLIO DELLE SALINE:
PDO Valli trapanesi.
20% Biancolilla, 60% Cerasuola,
20% Nocellara del Belice
GIARDINI DEL PARADISO:
ORGANIC.
Ogliarola

Area of Origin:

Sicily

Altitude:

High hillside

Period of Harvest:

november-december

Method of Harvest:

Harvested by hand

Extraction System:

Milled by stone hammers within 24
hours from the harvest; extraction by
continuous system

Filtering Method:

Unfiltered

Certification Body:

U.E. (ICEA)
C.C.I.A.A. di Trapani
AGROQUALITA’

CASTELLO DI RESUTTANA: P.D.O. Val di Mazara.
Amber-green coloured olive oil with gold-yellow highlights. Medium fruitiness with hints of green tomato and
Sweet almonds.
USE: Medium fruitiness with hints of green tomato and sweet almond

BAGLIO DELLE SALINE: P.D.O. Valli trapanesi.
Golden yellow oil with green highlights. Medium fruitiness with hints of tomato and green apples.
USE: Fish, fresh cheeses, bruschetta

GIARDINI DEL PARADISO: Organic.
A slightly dense oil, green in colour with golden yellow highlights. A light fruitiness with a sweet almond finish
USE: Salads, raw vegetables, vegetable soups and vegetarian dishes

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

75% Biancolilla, 25% Coratina

Area of Origin:

Central Sicily

Altitude:

High hillside

Period of Harvest:

November

Method of Harvest:

Harvested by hand

Extraction System:

Milled by granite wheels within 12 hours from the harvest, continuous extraction and separation by centrifuge; the oil is allowed to settle and then decanted naturally

Filtering Method:

Natural fibre filters

Appearance:

A slightly dense oil, golden yellow in colour with brilliant green reflections

Aroma:

Elegant yet persistent

Taste:

A balanced flavour of intense fruitiness with extremely herbal notes

Stupor Mundi: a product of true gourmets.

Stupor Mundi is the outcome of careful research involving the coupling of both Sicilian and transplanted Apulian cultivars, which come from olive groves directly controlled by our company . The end result is a fragrant extra virgin olive oil ready to surprise the most refined palates with its marked fruitiness and at the same time a sweet and round consistency .

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

100% Biancolilla

Area of Origin:

Southern Central Sicily

Altitude:

High mountainside

Period of Harvest:

November

Method of Harvest:

Harvested by hand

Extraction System:

Milled by granite wheels within 12 hours from the harvest, continuous
extraction and separation by centrifuge; the oil is allowed to settle
and then decanted naturally

Filtering Method:

Unfiltered

Appearance:

A fairly dense oil, golden in colour with tones of jade

Aroma:

Delicate yet balanced with hints of fresh fruit

Taste:

Well-rounded taste with almond finish

Use:

To use on all seafood dishes, on bread, bruschetta, vegetable soup; recommended on cous cous and on preparation of desserts

Monocultivar or blended, “Selezione Speciale” changes from one year to the next. Our goal is always select only the best oils produced each year. The result is an oil with an extremely complex taste yet at the same time pleasingly rounded. Its delicate flavor consents its use in the preparation and refinement of top dishes.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Biancolilla, Cerasuola, Nocellara del Belice

Area of Origin:

Central Sicily

Altitude:

Mid hillside - mountainside

Period of Harvest:

November

Method of Harvest:

Harvested by hand

Extraction System:

Milled within 24 hours from the harvest, continuous extraction; the oil is allowed to settle and then decanted naturally.

Filtering Method:

Unfiltered

Certifying body:

European Union (AGROQUALITA')

Appearance:

Amber-green coloured olive oil with gold-yellow highlights

Aroma:

A delicate perfume with herbaceous aromatic notes and green tomato hints

Taste:

Medium fruitiness with hints of green tomato and sweet almond

Use:

Raw and marinated fish, fresh cheeses, vegetable soups

This unique product is brought to your table by more than 5000 olive growers, 12 oil mills and a focus on quality. From the mountains surrounding Palermo up to the hills in the province of Agrigento , our consortium members guarantee the best of the best.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Biancolilla, Cerasuola, Nocellara del Belice

Area of Origin:

West Sicily

Altitude:

Mid hillside - plains

Period of Harvest:

November

Method of Harvest:

Harvested by hand

Extraction System:

Milled within 24 hours from the harvest, continuous extraction; the oil is allowed to settle and then decanted naturally.

Filtering Method:

Unfiltered

Certifying body:

European Union (AGROQUALITA')

Appearance:

Golden yellow oil with green highlights

Aroma:

An herbaceous perfume with persistent
aromatic notes

Taste:

Medium fruitiness with hints of tomato and
green apples

Use:

Fish, fresh cheeses, bruschetta

Grown in best olive groves of the Trapanese Valleys, the highly prized Extra Virgin Olive Oil is brought to ife through the gentle crushing of “Biancolilla” and “Nocellara of the Belice” olives. The combination ofthese meticulously selected cultivars resulted in an extra virgin olive oil that is smooth and golden yellow in olour, exquisitely aromatic. Its medium fruited flavour leaves with an aftertaste of sweet almonds.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Ogliarola

Area of Origin:

Central Sicily

Altitude:

High hillside

Period of Harvest:

November

Method of Harvest:

Harvested by hand

Extraction System:

Milled by stone hammers within 24 hours
from the harvest; extraction by continuous
system

Filtering Method:

Unfiltered

Certifying body:

European Union (AGROQUALITA')

Appearance:

A slightly dense oil, green in colour with
golden yellow highlights

Aroma:

Delicately spicy

Taste:

A light fruitiness with a sweet almond finish

Use:

Salads, raw vegetables, vegetable soups
and vegetarian dishes

Giardini del Paradiso Organic derives from absolutely chemical-free terrains, which hold marvellous olive groves of the “Ogliarola” variety, giving the consumers an Extra Virgin Olive Oil of absolute purity. Theolives are crushed with ancient grinders of granite and extracted by simple centrifugation. Staying true totradition, this is the product of the love towards organic agriculture, guaranteeing authenticity and excellence.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Ogliarola, Biancolilla, Cerasuola

Area of Origin:

West central Sicily

Altitude:

Mid hillside – plains

Period of Harvest:

September - October

Method of Harvest:

Harvested by hand

Extraction System:

Milled by granite wheels within 12 hours from
the harvest; continuous extraction and
separation by centrifuge; the oil is allowed to
settle and then decanted naturally

Filtering Method:

Unfiltered

Appearance:

A dense oil, jade-green in colour

Aroma:

A penetrating aroma of the olive fruit and
finely aromatic

Taste:

A rounded taste, an intense finish
reminiscent of the actual olive

Use:

For all kinds of rustic dishes, bruschetta,
bean soups, and Sicilian dishes

The flavour of "Novello" will remind you of healthy green olives. Its fruity aroma, with a slightly spicy aftertaste, will be noticeable until the end of June. Afterwards, the product will tend to soften, becomingsweeter and more harmonic.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Ogliarola, Cerasuola, Biancolilla, Coratina

Area of Origin:

Sicily and Apulia

Altitude:

Mid hillside - plains

Period of Harvest:

November – January

Method of Harvest:

Harvested by hand

Extraction System:

Continuous and semi-continuous
extraction and separation by centrifuge;
the oil is allowed to settle and then
decanted naturally

Filtering Method:

Unfiltered

Appearance:

A fairly dense oil, golden yellow in colour

Aroma:

A light aroma yet persistent of fresh fruit

Taste:

Medium fruity taste with an almond finish

Use:

In mixed salads and vegetable soups, it is
an optimal “universal”

Only real olive oil experts know how to find the right blend of different cultivars to obtain a perfect oil with an unparalleled taste. With a straightforward taste and an intense aroma, "Olio di Casa" may be consideredan authentic olive juice. Moreover, its peculiar flip-top bottle recalls the oldest Sicilian tradition

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Ogliarola, Cerasuola, Biancolilla, Coratina

Area of Origin:

Sicily and Apulia

Altitude:

Mid hillside - plains

Period of Harvest:

November – January

Method of Harvest:

Harvested by hand

Extraction System:

Continuous and semi-continuous
extraction and separation by centrifuge;
the oil is allowed to settle and then
decanted naturally

Filtering Method:

Unfiltered

Appearance:

A fairly dense oil, golden yellow in colour

Aroma:

A light aroma yet persistent of fresh fruit

Taste:

Medium fruity taste with an almond finish

Use:

In mixed salads and vegetable soups, it is
an optimal “universal”

Only real olive oil experts know how to find the right blend of different cultivars to obtain a perfect oil with an unparalleled taste. With a straightforward taste and an intense aroma, "Integrale" may be considered as anauthentic olive juice.

Olive Oil

Type Of Oil:

Extra Virgin Olive Oil

Variety of Olives:

Ogliarola, Cerasuola, Biancolilla, Coratina

Area of Origin:

Sicily and Apulia

Altitude:

Mid hillside - plains

Period of Harvest:

November – January

Method of Harvest:

Harvested by hand

Extraction System:

Continuous and semi-continuous
extraction and separation by centrifuge;
the oil is allowed to settle and then
decanted naturally

Filtering Method:

Natural fibre filters

Appearance:

A fairly dense oil, golden yellow in colour

Aroma:

Light yet persistent aroma of fresh fruit

Taste:

Medium fruitiness with an almond finish

Use:

In the preparation of sauces, frying, and in
cooking in general

The secret of this excellent oil lies in the master blending of the finest Apulian and Sicilian olives. After the olives have been cold-pressed, the oil is filtered through natural fibre cloths in order to eliminate residue. Theoutcome is a crystal-clear oil, with a penetrating aroma and a sweet, mellow flavour.

Olive Oil

Type Of Oil:

100% Naturally Flavoured Extra Virgin Olive Oil

Variety of Olives:

Biancolilla

Area of Origin:

Sicil

Altitude:

Mid hillside

Period of Harvest:

December

Method of Harvest:

Harvested by hand

Extraction System:

Continuous extraction; the oil is allowed to settle and then decanted naturally.

Filtering Method:

Natural fibre filters

Infusion method:

The oil is allowed to infuse with their respective seasonings for three months, then filtered.

Assortment:

- lemon, orange and mandarin

- garlic and chilli pepper

- sage, oregano, rosemary

Use:

-“ Agrumi di Sicilia”: to use fish carpaccio and fresh salads

- “Aglio e Peperoncino”: to use raw on spaghetti with fresh parsley and parmigiano (or grana or goat cheese)

- “Erbe Aromatiche Mediterranee” : to use on mixed salads or to a defining touch to barbecued foods

The new “Aromarizzati" Barbera are obtained following the classic recipe of our flavoured oils: extra virgin olive oil and natural extracts. “Agrumi di Sicilia” is the ideal finished seasoning for fish carpaccio os salads. "Aglio e Peperoncino" is the ideal seasoning for “spaghetti alla carrettiera”, a popular Sicilian recipe. "Erbe Aromatiche Mediterranee" completes and enhances the natural flavours of salads and grilled fish or meat.

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