Azienda agricola Valentina Vassallo
Ships orders within 6 to 10 days
Minimum order €100
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- Since 2020
The Valentina Vassallo farm is a Sicilian business. Our olive groves are located in the province of Palermo, approximately 700 meters above sea level. Approximately 35 hectares of native cultivars, with unique characteristics, adapt to the soil, climate, and typical cultivation methods of the area. The centuries-old trees are accompanied by new plantations, created in the last fifty years and which represent the majority of our olive groves.
The cultivars present on our farm are the “Cerasuola”, the “Biancolilla” and the “Nocellara del Belice” from which we obtain 3 single-variety oils.
Single-variety or blend?
Extra virgin olive oil is defined as monovarietal when it is obtained exclusively from a single variety of olives. The blend, on the other hand, is produced by mixing different types of single-variety oils.
We mainly work with single-variety olives to enhance biodiversity and promote the best expression of the territory, but also to ensure each olive is harvested at the perfect level of ripeness.
Biancolilla
Biancolilla monocultivar extra virgin olive oil is characterized by a light fruitiness and a green color with golden hues. In the kitchen, it is excellent for seasoning fish or vegetable dishes and can be used in the preparation of desserts as a substitute for butter or seed oil.
Cerasuola
Cerasuola monocultivar extra virgin olive oil is characterized by its medium fruitiness and yellow or green color.
In the kitchen, the extra virgin olive oil from this cultivar is ideal for seasoning meat dishes, soups, and salads.
Nocellara del Belice
The Nocellara del Belice monocultivar extra virgin olive oil is characterized by a medium-intense fruity, herbaceous aroma, with notes of tomato and almond. In the kitchen it is excellent for seasoning raw fish or vegetable dishes and on grilled meats.
The Limited Edition “Stricasali” Extra Virgin Olive Oil has a medium-intense, herbaceous fruitiness, with hints of green olives and freshly cut grass. Unfiltered, it is ideal for lovers of bruschetta and new oil.
Extra Virgin Olive Oil Production Stages
Cultivation
Olive cultivation is linked to the Mediterranean climate, characterized by mild winters, hot, dry summers, and rainfall concentrated in the autumn-spring period. The olive groves extend over approximately 35 hectares with a percentage of 55% Cerasuola and 40% Biancolilla.
Harvest:
The olives are harvested during the early veraison stage, when the surface color of the olives begins to change from green to purple, to ensure the right level of oiliness, a high polyphenol content, and outstanding organoleptic properties. Harvesting is done manually, to preserve the integrity of the drupes and branches, with the aid of electric combs and shakers, which facilitate the fruit's fall onto the nets.
Transport:
The olives are collected from the nets and placed in specially perforated baskets to allow for proper ventilation. This prevents the onset of heating phenomena and the internal tissues of the crushed fruit from being exposed to the action of oxygen, inducing an acceleration of the hydrolytic and oxidative processes that would alter their quality, preventing our production from reaching levels of excellence. The freshly picked olives are transferred to the mill where they are processed within 12 hours.
Milling
During processing, the olives are first defoliated and washed, then cold-pressed in a three-phase continuous cycle plant. We proceed by optimizing the kneading times and temperatures to benefit the final quality of the oil obtained. The process lasts approximately 40 minutes and takes place at controlled temperatures no higher than 27°C.
Extraction
Then comes the extraction and final separation, which removes microparticles of water and solids from the oil, resulting in a clean, impurity-free final product. The oil is then filtered to remove any further aqueous micro particles and stored in stainless steel silos.
Bottling
Bottling is done in dark-colored glass to protect against oxidation caused by contact with light.
This is how our Extra Virgin Olive Oil is created, using only mechanical processes and rigorous control of all phases of the production process.
Knowing how to read the label
It's very important to know how to read the Extra Virgin Olive Oil label correctly to recognize a quality oil. The label describes the oil, representing a guide for the consumer for the purposes of transparency and traceability of food products.
The information reported on the label is regulated by European regulation Reg. EU 1169 and other subsequent regulations, which establishes the mandatory information to be included on labels to inform consumers about the type of oil, place of origin, storage methods and expiry date.
The registered name of the producer or packager
2
The sales name specifies the type of oil
3
Product origin: a 100% Italian Extra Virgin must be obtained exclusively from olives harvested and pressed in Italy
4
This term is reserved for oils or extra virgin olive oils obtained at temperatures below 27°C
5
Net quantity contained in the package
1
Oil classification, i.e., type
2
Nutritional table with average values per 100g of product
3
The location of the production or packaging plant
4
Olive harvest season
5
Minimum shelf life and product batch number
6
Storage instructions
HOW TO BUY
Extra Virgin Olive Oil is sold in 0.25L, 0.50L, and 0.75L bottles and in 3L and 5L cans.
Contact us
Our gift boxes
Simple packaging containing quality products for gift giving on a variety of occasions. Inside are two 0.50L bottles of our extra virgin olive oils, choosing from the delicate Biancolilla monocultivar, the spicy and bitter Cerasuola, the golden-hued Nocellara del Belice, and the Stricasali blend, obtained from the very first olives. Four different flavors to appreciate the quality of our Sicilian extra virgin olive oil.
Choose the ideal oil combination and create a pleasant tasting experience.
The cultivars present on our farm are the “Cerasuola”, the “Biancolilla” and the “Nocellara del Belice” from which we obtain 3 single-variety oils.
Single-variety or blend?
Extra virgin olive oil is defined as monovarietal when it is obtained exclusively from a single variety of olives. The blend, on the other hand, is produced by mixing different types of single-variety oils.
We mainly work with single-variety olives to enhance biodiversity and promote the best expression of the territory, but also to ensure each olive is harvested at the perfect level of ripeness.
Biancolilla
Biancolilla monocultivar extra virgin olive oil is characterized by a light fruitiness and a green color with golden hues. In the kitchen, it is excellent for seasoning fish or vegetable dishes and can be used in the preparation of desserts as a substitute for butter or seed oil.
Cerasuola
Cerasuola monocultivar extra virgin olive oil is characterized by its medium fruitiness and yellow or green color.
In the kitchen, the extra virgin olive oil from this cultivar is ideal for seasoning meat dishes, soups, and salads.
Nocellara del Belice
The Nocellara del Belice monocultivar extra virgin olive oil is characterized by a medium-intense fruity, herbaceous aroma, with notes of tomato and almond. In the kitchen it is excellent for seasoning raw fish or vegetable dishes and on grilled meats.
The Limited Edition “Stricasali” Extra Virgin Olive Oil has a medium-intense, herbaceous fruitiness, with hints of green olives and freshly cut grass. Unfiltered, it is ideal for lovers of bruschetta and new oil.
Extra Virgin Olive Oil Production Stages
Cultivation
Olive cultivation is linked to the Mediterranean climate, characterized by mild winters, hot, dry summers, and rainfall concentrated in the autumn-spring period. The olive groves extend over approximately 35 hectares with a percentage of 55% Cerasuola and 40% Biancolilla.
Harvest:
The olives are harvested during the early veraison stage, when the surface color of the olives begins to change from green to purple, to ensure the right level of oiliness, a high polyphenol content, and outstanding organoleptic properties. Harvesting is done manually, to preserve the integrity of the drupes and branches, with the aid of electric combs and shakers, which facilitate the fruit's fall onto the nets.
Transport:
The olives are collected from the nets and placed in specially perforated baskets to allow for proper ventilation. This prevents the onset of heating phenomena and the internal tissues of the crushed fruit from being exposed to the action of oxygen, inducing an acceleration of the hydrolytic and oxidative processes that would alter their quality, preventing our production from reaching levels of excellence. The freshly picked olives are transferred to the mill where they are processed within 12 hours.
Milling
During processing, the olives are first defoliated and washed, then cold-pressed in a three-phase continuous cycle plant. We proceed by optimizing the kneading times and temperatures to benefit the final quality of the oil obtained. The process lasts approximately 40 minutes and takes place at controlled temperatures no higher than 27°C.
Extraction
Then comes the extraction and final separation, which removes microparticles of water and solids from the oil, resulting in a clean, impurity-free final product. The oil is then filtered to remove any further aqueous micro particles and stored in stainless steel silos.
Bottling
Bottling is done in dark-colored glass to protect against oxidation caused by contact with light.
This is how our Extra Virgin Olive Oil is created, using only mechanical processes and rigorous control of all phases of the production process.
Knowing how to read the label
It's very important to know how to read the Extra Virgin Olive Oil label correctly to recognize a quality oil. The label describes the oil, representing a guide for the consumer for the purposes of transparency and traceability of food products.
The information reported on the label is regulated by European regulation Reg. EU 1169 and other subsequent regulations, which establishes the mandatory information to be included on labels to inform consumers about the type of oil, place of origin, storage methods and expiry date.
The registered name of the producer or packager
2
The sales name specifies the type of oil
3
Product origin: a 100% Italian Extra Virgin must be obtained exclusively from olives harvested and pressed in Italy
4
This term is reserved for oils or extra virgin olive oils obtained at temperatures below 27°C
5
Net quantity contained in the package
1
Oil classification, i.e., type
2
Nutritional table with average values per 100g of product
3
The location of the production or packaging plant
4
Olive harvest season
5
Minimum shelf life and product batch number
6
Storage instructions
HOW TO BUY
Extra Virgin Olive Oil is sold in 0.25L, 0.50L, and 0.75L bottles and in 3L and 5L cans.
Contact us
Our gift boxes
Simple packaging containing quality products for gift giving on a variety of occasions. Inside are two 0.50L bottles of our extra virgin olive oils, choosing from the delicate Biancolilla monocultivar, the spicy and bitter Cerasuola, the golden-hued Nocellara del Belice, and the Stricasali blend, obtained from the very first olives. Four different flavors to appreciate the quality of our Sicilian extra virgin olive oil.
Choose the ideal oil combination and create a pleasant tasting experience.
