Centonze

The Centonze family has been devoted to the cultivation of olive trees in Sicily since 1953.

The choice to rely on organic farming only, has characterized the farm’s work from the start. In 2015, the Antonino Centonze Farm was awarded the "Presidio Slow Food dell’Olio Extra Vergine di Oliva" certification.

The land cultivated by Nino Centonze covers 35 hectares in the province of Trapani, and includes an olive grove and a citrus orchard. Among the flagship products, there are the organic monocultivar "Nocellara del Belice" oils, whose name originates from the only olive in the Italian peninsula to have obtained the PDO recognition.

These olives have an intense green color and a slightly sweet and sour taste, with spicy and bitter hints. They also produce a multivarietal oil, obtained from the Nocellara del Belice, Cerasuola and Biancolilla cultivars. Centonze extra virgin olive oil, perfect for enhancing the flavors and aromas of typical Mediterranean dishes, is the result of the attention paid to each stage of production.

Pruning, harvesting, conveyance and cleaning, pressing (divided into pressing, crushing and extraction), filtering, storage and bottling are activities that have been carried out with the same passion by the Centonze family for over half a century. While hand-pruning the olive trees in the month of February provides for large and pulpy olives, the harvest in October and November, also by hand, is followed by cold pressing within 12 hours.

The cold extraction system guarantees a thick oil with a herbaceous and spicy aroma and a fruity flavor. Lastly, filtering takes place only after a few days of natural decantation.

It is Antonino Centonze's love for farming that gives the oil the fruity fragrance of freshly pressed olives, as well as an aromatic composition capable of surprising for its richness and complexity. The numerous national and international recognitions received are a valid testimony to the genuineness and purity of the Centonze Farm oil.