The Frantoio Romano Vincenzo since 1959, deals with the transformation of olives into extra virgin olive oil.

The Frantoio Romano Vincenzo takes care of cita own production as well as helping with the cultivation and harvesting phases aimed at improving the quality of the olive oil, directing producers to obtain an increasingly high quality extra virgin olive oil, also for other farmers. Over the years the company has always used cutting-edge technologies in the olive process. In 2007 important investments were made with the installation at the premises of a plant with a continuous integral extraction system entirely built in stainless steel and totally washable from batch to batch precisely to avoid mixing between the oil in the oil one batch and the other so as not to modify the organoleptic qualities of the oil of the individual producers. The advantages of continuous systems compared to a traditional single pressure system of the same working capacity are high productivity, cleaner machinery, with better overall quality oil production, apart from a much smaller area occupied and less people dedicated to the production line and instead employed to take extra care of the quality of the oils. From a continuous cycle an oil with a spicier flavour is obtained, with a greater load of polyphenols and, therefore, greater supply of natural antioxidants, more preservable and healthy.

SICILIA IGP EXTRA VIRGIN OLIVE OIL

Cultivar: Nocellara dell’Etna, Nocellara del Belice

Area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500–800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continuous cold extraction the same day after the harvest

Tasting notes : Colour: green with a touch of golden brown; Bouquet: medium fruit with hints of grass and green tomato; Taste: with notes of bitter and persistent spiciness.

Food Pairings : Best with raw vegetables, roasted white and red meat

ORGANIC EXTRA VIRGIN OLIVE OIL

Cultivar: Nocellara dell’Etna, Nocellara del Belice;

Area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500–800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continuous cold extraction the same day after the harvest

Tasting Notes : Colour: green with touch of golden tinges; Bouquet: medium, fruity with hints of mature tomato; Taste: slightly pleasant bitterness with aftertaste hints of spiciness.

Food Pairings : excellent on raw vegetables, and any salad, great on mozzarella, ideal to enhance any fish dish

MOUNT ETNA EXTRA VIRGIN OLIVE OIL

Cultivar: 100% Nocellara dell’Etna as from DOP regulation

Area of production: in slope of Mount Etna; plantation height: 600–800 mt on sea level; free acidic content % of oleic acid: from 0,10 to 0.40; harvest method: by hand; harvesting period: early harvest; pressing method: continuous cold extraction the same day after the harvest

Tasting Notes : Colour: veiled, with opalescent of intense green. Bouquet : medium fruit with hints of freshly cut grass. Taste: with notes of light spiciness with aftertaste aroma of tomato.

Food Pairings : special on any Mediterranean dishes, and even better to accompany Sicilian recipes

SPECIAL - TESTE DI MORO EXTRA VIRGIN OLIVE OIL

The idea of reproducing one of the most famous “symbols” of Sicily is to provide a handcrafted object combined with one of the Sicilian oils, to leave to the consumer a memory of this land and an object to keep even after the content has gone.

The legend of the “Moro” (Arabic) head dates back to the 11th century, when the Mori’s invaded Sicily and became part of the population, so much so that it blended perfectly with the Sicilian population. The history of this vase will be included in the label of the bottle, also to provide the consumer with all the details of the origin of this vase which is found throughout Sicily. The bottle is made of heavy glass from a mould made by a registered drawing, on one side the drawing of the female face, on the other the drawing of the male face, it is made of dark glass or glass painted in white, possibly decorated in some details (the mouth, eyes, necklace, etc.), to make different versions of the bottle to the retailer. The bottle design was registered to the Catania Chamber of Commerce to ensure the uniqueness of the packaging.

The oil content is :

• a PGI Sicily Extra Virgin Olive Oil, in the case of the dark glass color package (NERA)

• the DOP Monte ETNA in the satin white one (BIANCA).

FLAVOURED EXTRA VIRGIN OLIVE OIL

3 Infused EVOO to savour any dish with a traditional taste essential to Sicilian cuisine :

Chili Pepper, Basil, Lemon.

BALSAMIC CONDIMENT LE CONTRADE ACETO DI NERELLO

Red wine vinegar with Mosto Cotto. Wine vinegar from Nerello Mascalese grapes IGT Terre Siciliane and 50% Cooked grape must. A Sicilian take on the famous balsamic vinegar.

Excellent on salad, mozzarella, steamed rice, and on strawberries to enhance their flavour.