The trees in Giuseppe's olive grove were planted more than a century ago by his Great Grandfather, the olives are still grown on a small scale without the aid of fertilisers or pesticides, just as they were all that time ago. The Nocallara del Belice is arguably one of the world's finest olive cultivars and is indigenous to the Belice Valley in Western Sicily - they produce this medium strength Extra Virgin Olive Oil which is perfect used raw on salads or in cooking.
The olives are harvested by hand and pressed on the same day, just a few miles from the grove. The oil has a grassy scent and peppery finish - it tastes so fresh, which is little surprise given it is produced from early season olives (lesser yield of oil but much greater flavour) and delivered to you to be consumed within 18 months of pressing. This is somewhat different to oils commonly found on supermarket shelves.
Note - the olives are produced in the traditional way without the use of fertilisers or pesticides, but the land or production is not certified organic, this therefore cannot and should not be sold as an organic product.